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