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The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality
| Title: | The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality | Authors: | Latinović, Jelena; Tomović, Vladimir; Pezo, Lato   ; Popović, Senka ; Hromiš, Nevena ; Kocić-Tanackov, Sunčica; Martinović, Aleksandra; Vujadinović, Dragan; Đorđević, Vesna |
Issue Date: | 2026 | Publication: | Foods | ISSN: | 2304-8158 Foods Search Idenfier |
Type: | Article | Collation: | vol. 15 br. 17 str. 3125-3125 | DOI: | 10.3390/foods15173125 | URI: | https://enauka.gov.rs/handle/123456789/1052407 | Metadata source: | (Preuzeto iz CrossRef-a) Pezo, Lato | M-category: | 21M21 |
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