Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Smernjak, Barbara"'
Autor:
Levaj, Branka, Dragović-Uzelac, Verica, Bursać, Danijela, Lukešić, Željka, Banović, Mara, Kovačević Ganić, Karin, Bolanča, Vesna, Repajić, Maja, Sklevicky Tadić, Nana, Smernjak, Barbara
In the laboratory conditions four different mandarins products were produced: juice, low sugar marmalade, candied peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins, several recipes of jui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c72a7447f24a5050b302c374a2e9c059
https://www.bib.irb.hr/282385
https://www.bib.irb.hr/282385
Autor:
Levaj, Branka, Dragović-Uzelac, Verica, Bursać, Danijela, Lukešić, Željka, Banović, Mara, Kovačević Ganić, Karin, Repajić, Maja, Sklevicky Tadić, Nana, Smernjak, Barbara
In the laboratory conditions were produced four different mandarins products: juice, low sugar marmalade, candied peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins several recipes of juic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a951b47eab43fcf3f8aae82b0a4e2f63
https://www.bib.irb.hr/222885
https://www.bib.irb.hr/222885
Autor:
Smernjak, Barbara
Cilj rada bio je odrediti odgovarajući način pripreme kore mandarine za sušenje i režim sušenja. Do najmanjih promjena u udjelu ukupnih fenola, hesperidina i sastava aromatičnih tvari, obzirom na svježu koru, došlo je u uzorku kuhanom 30 minu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::8851aa57d4a41db4e8a814d3585ce06d
https://www.bib.irb.hr/322571
https://www.bib.irb.hr/322571