Relationship between proximate composition and sensory quality of traditional dry fermented sausages made from meat of modern pigs reared under intensive production system and slaughtered at 150 kg live weight

Tomović, Vladimir M.; Škrinjar, Marija D.; Kocić-Tanackov, Sunčica D.; Zekić, Vladislav N.; Lukač, Dragomir

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Title:	Relationship between proximate composition and sensory quality of traditional dry fermented sausages made from meat of modern pigs reared under intensive production system and slaughtered at 150 kg live weight
Authors:	Tomović, Vladimir M. ; Škrinjar, Marija D. ; Kocić-Tanackov, Sunčica D. ; Zekić, Vladislav N. ; Lukač, Dragomir
Issue Date:	2015
Publication:	The eighth scientific-technical meeting ’’InterRegioSci 2016"
Publisher:	Novi Sad
Type:	Conference Paper
Collation:	str. 117-117
URI:	https://enauka.gov.rs/handle/123456789/129002
Metadata source:	Migrirano iz RIS podataka
M-category:	Mp. category will be shown later

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