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dc.creatorJozinović, A.
dc.creatorBattilani, Paola
dc.creatorMoretti, A.
dc.creatorStreit, Elisabeth
dc.creatorŠarkanj, B.
dc.creatorPollak, Lea
dc.creatorŽivančev, Dragan
dc.creatorČačić-Kenjerić, Daniela
dc.creatorTišma, Marina
dc.creatorStrelec, I.
dc.date.accessioned2021-04-26T19:35:11Z
dc.date.available2021-04-26T19:35:11Z
dc.date.issued2017
dc.identifier.issn1847-3466
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/1710
dc.description.abstractThe scientific programme of the 9th International Congress “Flour-Bread ’17” and the 11th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17” held from 25 to 27 October in Grand Hotel Adriatic, Opatija, Croatia, included 39 oral and 38 poster presentations. Three plenary lectures, 11 invited lectures, 19 oral presentations, three sponsor advertisement presentations, 3 interactive workshop lectures and 38 poster presentations were within one of five different Congress topics: Cereals and Cereal Product Quality, Cereal Processing Technologies, Cereals and Health, Cereal Food Safety, and Cereal Waste Management.en
dc.publisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceCroatian Journal of Food Science & Technology
dc.subjectprogramme
dc.subjectconference
dc.subjectcongress
dc.subjectBrašno-Kruh
dc.titleScientific Report of the 9th International Congress “Flour-Bread ’17”en
dc.typearticle
dc.rights.licenseBY-NC-SA
dc.citation.epage212
dc.citation.issue2
dc.citation.other9(2): 211-212
dc.citation.spage211
dc.citation.volume9
dc.identifier.doi10.17508/CJFST.2017.9.2.19
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/636/1707.pdf
dc.type.versionpublishedVersion


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