|
|
SFX by Ex Libris Inc.
|
List of services to meet your request
|
||||||||
|
||||||||
© 2024 SFX by Ex Libris Inc. | Cookie Policy
CrossRef Omogočeno
![](https://beacon01.alma.exlibrisgroup.com/boom/apache_pb.gif?SRVR=adz.izum.si&IP=193.2.126.232&A=SFX&P=SFXMenu&S=sF5B95D60-3832-11EF-B1ED-DF5385CE164B&I=39IZM&T=&OP=Display&O=html&O1=12667872&O2=1000000000498289&O3=&O4=summon.serialssolutions.com&O5=https%3A%2F%2Fadz.izum.si%2Fsfxlcl41%3Fctx_enc%3Dinfo%253Aofi%252Fenc%253AUTF-8%26ctx_ver%3DZ39.88-2004%26rfr_id%3Dinfo%253Asid%252Fsummon.serialssolutions.com%26rft.atitle%3DUtjecaj%2520tehnolo%25C5%25A1kog%2520postupka%2520izrade%2520hamburgera%2520na%2520njihova%2520fizikalnokemijska%2520i%2520senzorska%2520svojstva%26rft.au%3DDem%25C5%25A1ar%252C%2520Lea%26rft.au%3DLu%25C5%25A1nic%2520Polak%252C%2520Mateja%26rft.au%3DPolak%252C%2520Toma%25C5%25BE%26rft.au%3DSok%252C%2520Gregor%26rft.date%3D2018-03-20%26rft.eissn%3D1848-8323%26rft.externalDBID%3Dn%252Fa%26rft.externalDocID%3Doai_hrcak_srce_hr_196114%26rft.genre%3Darticle%26rft.issn%3D1332-0025%26rft.issue%3D2%26rft.jtitle%3DMESO%253A%2520Prvi%2520hrvatski%2520%25C4%258Dasopis%2520o%2520mesu%26rft.pub%3DZADRU%25C5%25BDNA%2520%25C5%25A0TAMPA%252C%2520d.d%26rft.spage%3D122%26rft.volume%3DXX%26rft_id%3Dinfo%253Adoi%252F10.31727%252Fm.20.2.5%26rft_val_fmt%3Dinfo%253Aofi%252Ffmt%253Akev%253Amtx%253Ajournal&O6=1-UNPAYWALL-getFullTxt-object,2-EZB-FREE-00999_FREELY_AVAILABLE_EZB_JOURNALS-getFullTxt-object,3-COBIB_SI_LCL-getHolding-object,4-DOI-getDOI-object,5-REFWORKS_EXPORT_TOOL-getReference-object,6-GOOGLE_SCHOLAR_FREE-getWebSearch-object,7-WWW_SEARCH_ENGINES_FREE-getWebSearch-object&O7=0.968205&O8=N&O9=<ctx:context-object identifier="urn:sfxstat:12667872-sF5B95D60-3832-11EF-B1ED-DF5385CE164B" timestamp="2024-07-02T07:21:41Z" xmlns:ctx="info:ofi/fmt:xml:xsd:ctx">
<ctx:referent>
<ctx:identifier>urn:sfxid:1000000000498289</ctx:identifier>
<ctx:metadata-by-val>
<ctx:format>info:ofi/fmt:xml:xsd:journal</ctx:format>
<ctx:metadata>
<jnl:journal xmlns:jnl="info:ofi/fmt:xml:xsd:journal">
<jnl:atitle>The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties</jnl:atitle>
<jnl:jtitle>MESO</jnl:jtitle>
<jnl:date>2018-00-00</jnl:date>
<jnl:spage>122</jnl:spage>
<jnl:epage>128</jnl:epage>
<jnl:issn>1332-0025</jnl:issn>
<jnl:volume>XX</jnl:volume>
<jnl:issue>2</jnl:issue>
<jnl:genre>article</jnl:genre>
<jnl:eissn>1848-8323</jnl:eissn>
<jnl:language>eng</jnl:language>
<jnl:authors></jnl:authors>
</jnl:journal>
</ctx:metadata>
</ctx:metadata-by-val>
</ctx:referent>
<ctx:requester>
<ctx:identifier>urn:ip:e3903d6be354c6ae6ade41b2245d4eb4245d1428</ctx:identifier>
<ctx:identifier>urn:UUID:sF5B95D60-3832-11EF-B1ED-DF5385CE164B</ctx:identifier>
</ctx:requester>
<ctx:referrer>
<ctx:identifier>info:sid/summon.serialssolutions.com</ctx:identifier>
</ctx:referrer>
<ctx:service-type>
<ctx:metadata-by-val>
<ctx:format>info:ofi/fmt:xml:xsd:svcList</ctx:format>
<ctx:metadata>
<svc:svcList xmlns:svc="http://www.exlibrisgroup.com/schema/info:ofi/fmt:xml:xsd:sch_svc"></svc:svcList>
</ctx:metadata>
</ctx:metadata-by-val>
</ctx:service-type>
<ctx:resolver>
<ctx:identifier>https://adz.izum.si/sfxlcl41</ctx:identifier>
</ctx:resolver>
</ctx:context-object>
&)