{"id":229,"date":"2015-07-01T10:40:50","date_gmt":"2015-07-01T10:40:50","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=229"},"modified":"2015-10-02T07:09:02","modified_gmt":"2015-10-02T07:09:02","slug":"croat-j-food-sci-technol-2013-5-1-pdf-full-texts","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2015\/07\/01\/croat-j-food-sci-technol-2013-5-1-pdf-full-texts\/","title":{"rendered":"Croat. J. Food Sci. Technol. (2013) 5 (1)"},"content":{"rendered":"<div id=\"ja-contentwrap\" class=\"clearfix \">\n<div id=\"ja-content\" class=\"column\">\n<div id=\"ja-current-content\" class=\"column\">\n<div id=\"ja-content-main\" class=\"ja-content-main clearfix\">\n<div class=\"item-page\">\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/9\/article\/CJFST_sadrzaj.pdf\">Vol. 5. No. 1.<\/a><\/p>\n<p><a href=\"http:\/\/hrcak.srce.hr\/index.php?show=toc&amp;id_broj=8622\">HR\u010cAK<\/a><\/p>\n<p><strong>Original scientific papers<\/strong><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/9\/article\/MANUSCRIPT%20ABANO.pdf\">E. E. Abano, L. K. Sam-Amoah, J. Owusu, F. N. Engmann<br \/>\nEffects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/9\/article\/MANUSCRIPT%20KOHAJDOVA.pdf\">Zlatica Kohajdov\u00e1, Jolana Karovi\u010dov\u00e1, M. Magala<br \/>\nRheological and qualitative characteristics of pea flour incorporated cracker biscuits<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/9\/article\/MANUSCRIPT%20MAGDIC.pdf\">D. Magdi\u0107, Jasenka Gajdo\u0161 Kljusuri\u0107, L. Matijevi\u0107, D. Frketi\u0107<br \/>\nAnalysis of diet optimization models for enabling conditions for hypertrophic muscle enlargement in athletes<\/a><\/p>\n<p><strong>Profesional papers<\/strong><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/9\/article\/MANUSCRIPT%20VIDRIH.pdf\">R. Vidrih, J. Hribar, \u017d. Prgomet, N. Poklar Ulrih<br \/>\nThe physico-chemical properties of strawberry tree (Arbutus unedo L.) fruits<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vol. 5. No. 1. HR\u010cAK Original scientific papers E. E. Abano, L. K. Sam-Amoah, J. Owusu, F. N. Engmann Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango Zlatica Kohajdov\u00e1, Jolana Karovi\u010dov\u00e1, M. Magala Rheological and qualitative characteristics of pea flour incorporated cracker biscuits D. Magdi\u0107, &#8230; <a title=\"Croat. J. Food Sci. Technol. (2013) 5 (1)\" class=\"read-more\" href=\"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2015\/07\/01\/croat-j-food-sci-technol-2013-5-1-pdf-full-texts\/\" aria-label=\"Read more about Croat. J. Food Sci. Technol. (2013) 5 (1)\">Op\u0161irnije<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","hentry","category-current-issue-archive-full-pdf"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=229"}],"version-history":[{"count":2,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/229\/revisions"}],"predecessor-version":[{"id":253,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/229\/revisions\/253"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}