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    • Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa / The application of technological processes of spontaneous fermentation and osmotic dehydration for improving the nutritional profile, sensory characteristics and viability of cabbage 

      Cvetković, Biljana (University of Novi Sad, Faculty of Technology, 24-12-2014)

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