Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Marina Radulović"'
Autor:
Aldo Milotić, Danijela Poljuha, Marin Krapac, Marina Radulović, Elvino Šetić, Kristina Brščić, Karolina Brkić Bubola, Barbara Sladonja
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 347-354 (2008)
The Istrian region (Croatia) has a long olive growing and oil producing tradition as well as evident biological diversity in local olive (Olea europaea L.) germplasm. The olive oil is one of the most important typical food products in Istria. Conside
Externí odkaz:
https://doaj.org/article/2f1b52f8e06f427fb7539a6549288ff9
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 13, Iss 4, Pp 179-185 (2007)
N/A
Externí odkaz:
https://doaj.org/article/5049cbe57b88411eade7b96b1195d81e
Autor:
Dean Ban, Bruno Novak, Anita Silvana Ilak Peršurić, Smiljana Goreta, Marina Radulović, Milan Oplanić, Ivanka Žutić
Publikováno v:
Acta Horticulturae. :137-142
Modern watermelon production is almost based on the use of transplants. Watermelon transplants are grown mostly in plug trays of various sizes and cell volumes. The aim of this research was to determine the optimal plug size, cultivation period and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9d91154c704f53b3ee3032bc83f3275
https://doi.org/10.17660/actahortic.2007.731.19
https://doi.org/10.17660/actahortic.2007.731.19
Publikováno v:
Acta Horticulturae. :451-456
Watermelons are exclusively fresh consumed, and controlled atmosphere storage does not offer any benefits to watermelon quality. Thus, it was of great importance to investigate the physicochemical changes that occur in the fruit during storage under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f43b6e9c6ca3553cfe561dd97f421985
https://doi.org/10.17660/actahortic.2007.731.61
https://doi.org/10.17660/actahortic.2007.731.61
Autor:
Danijela Poljuha, Barbara Sladonja, Karolina Brkić Bubola, Marina Radulović, Kristina Brščić, Elvino Šetić, Marin Krapac, Aldo Milotić
Publikováno v:
Food Technology and Biotechnology
Volume 46
Issue 4
Volume 46
Issue 4
The Istrian region (Croatia) has a long olive growing and oil producing tradition as well as evident biological diversity in local olive (Olea europaea L.) germplasm. The olive oil is one of the most important typical food products in Istria. Conside
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::358a125a5a65ee8e52128d272489020b
https://hrcak.srce.hr/30410
https://hrcak.srce.hr/30410
Publikováno v:
Pomologia Croatica : Glasilo Hrvatskog agronomskog društva
Volume 12
Issue 2
Volume 12
Issue 2
Europsko i svjetsko tržište prehrambenih proizvoda zasićeno je novim proizvodima koji međusobno konkuriraju kakvoćom i cijenom. Nespecifični proizvodi nisu u mogućnosti nositi se s oštrom konkurencijom sličnih proizvoda, a potrošači su če
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::70f40da09219587b15834e61ab64e52c
https://hrcak.srce.hr/4510
https://hrcak.srce.hr/4510
Publikováno v:
Pomologia Croatica : Glasilo Hrvatskog agronomskog društva
Volume 12
Issue 2
Volume 12
Issue 2
Sadržaj ulja u plodu masline najvažniji je čimbenik koji određuje ekonomsku vrijednost pojedine sorte i jedan od kriterija za određivanje stupnja zrelosti ploda, odnosno karakterizaciju sorte. Određena je količina ulja u plodu vodećih autohto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::84398443dd27f46cbdec994a57b1fd2d
https://hrcak.srce.hr/file/7372
https://hrcak.srce.hr/file/7372
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