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BF, Dept. of Food Science and Technology, Lj. (BFZIV)
Knjižnica je odprta od pon. do pet. od 7h do 15h.
Izposojeno gradivo lahko vrnete tudi v nabiralnik pred knjižnico.
  • Effect of pH and temperature on antioxidative properties of soy proteins peptides hydrolysed by pernisine [Elektronski vir]
    Gluvić, Ana ; Poklar Ulrih, Nataša
    Type of material - conference contribution
    Publish date - 2016
    Language - english
    COBISS.SI-ID - 4856952