%0 Generic
%T The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen
%A Mastanjević, Krešimir
%A Kovačević, Dragan
%A Frece, Jadranka
%A Markov, Ksenija
%A Pleadin, Jelka
%I Faculty of Food Technology and Biotechnology - University of Zagreb
%@ 1330-9862
%@ 1334-2606
%K Industrial and Manufacturing Engineering
%K General Chemical Engineering
%K Food Science
%K Biotechnology
%D 2017
%C Faculty of Food Technology and Biotechnology - University of Zagreb
%U http://slubdd.de/katalog?TN_libero_mab2
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