{"id":244,"date":"2014-11-01T11:23:41","date_gmt":"2014-11-01T11:23:41","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=244"},"modified":"2015-10-03T20:42:44","modified_gmt":"2015-10-03T20:42:44","slug":"croat-j-food-sci-technol-2009-1-2-pdf-full-texts","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2014\/11\/01\/croat-j-food-sci-technol-2009-1-2-pdf-full-texts\/","title":{"rendered":"Croat. J. Food Sci. Technol. (2009) 1 (2)"},"content":{"rendered":"<p><a href=\"http:\/\/www.ptfos.hr\/images\/stories\/pdf\/CJFST\/1\/CJFST-sadrzaj.pdf\">Vol. 1 No. 1<\/a><\/p>\n<p><a href=\"http:\/\/hrcak.srce.hr\/index.php?show=toc&amp;id_broj=4251\">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\/2\/article\/Manuscript%20Karlovic%20et%20al%202009_CJFST_2.pdf\">S. Karlovi\u0107, D. Je\u017eek, Marijana Bla\u017ei\u0107, B. Tripalo, M. Brn\u010di\u0107, T. Bosiljkov, Marina \u0160imunek<br \/>\nInfluence of refrigeration and ageing time on textural characteristics of fresh meat<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images%5Cstories%5Cpdf%5CCJFST%5C2%5Carticle%5CManuscript%20Katalinic%20et%20al%202009_CJFST_2.pdf\">Vi\u0161nja Katalini\u0107, Ivana Generali\u0107, Danijela Skroza, I. Ljubenkov, Ana Teskera, Ivana Konta, M. Boban<br \/>\nInsight in the phenolic composition and antioxidative properties of Vitis vinifera leaves extracts<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/2\/article\/Manuscript%20Kopjar%20et%20al%202009_CJFST_2.pdf\">Mirela Kopjar, Vlasta Pili\u017eota<br \/>\nCopigmentation effect of phenolic compounds on red currant juice anthocyanins during storage<\/a><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/2\/article\/Manuscript%20Kovacevic_Ganic%20et%20al%202009_CJFST_2.pdf\">Karin Kova\u010devi\u0107 Gani\u0107, L. Gracin, Dra\u017eenka Komes, Natka \u0106urko, T. Lovri\u0107<br \/>\nChanges of the content of biogenic amines during winemaking of Sauvignon wines<\/a><\/p>\n<p><strong>Reviews<\/strong><\/p>\n<p><a href=\"http:\/\/www.ptfos.unios.hr\/en\/images\/stories\/pdf\/CJFST\/2\/article\/Manuscript%20Jerkovic%20et%20al%202009_CJFST_2.pdf\">I. Jerkovi\u0107, Z. Marijanovi\u0107<br \/>\nA short review of headspace extraction and ultrasonic solvent extraction for honey volatiles fingerprinting<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vol. 1 No. 1 HR\u010cAK Original scientific papers S. Karlovi\u0107, D. Je\u017eek, Marijana Bla\u017ei\u0107, B. Tripalo, M. Brn\u010di\u0107, T. Bosiljkov, Marina \u0160imunek Influence of refrigeration and ageing time on textural characteristics of fresh meat Vi\u0161nja Katalini\u0107, Ivana Generali\u0107, Danijela Skroza, I. Ljubenkov, Ana Teskera, Ivana Konta, M. Boban Insight in the phenolic composition and antioxidative &#8230; <a title=\"Croat. J. Food Sci. Technol. (2009) 1 (2)\" class=\"read-more\" href=\"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2014\/11\/01\/croat-j-food-sci-technol-2009-1-2-pdf-full-texts\/\" aria-label=\"Read more about Croat. J. Food Sci. Technol. (2009) 1 (2)\">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-244","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\/244","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=244"}],"version-history":[{"count":5,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/244\/revisions"}],"predecessor-version":[{"id":310,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/244\/revisions\/310"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=244"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}