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

Rezultati

eNauka > Rezultati > 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

Naziv:	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
Autori:	Tomović, Vladimir M. ; Škrinjar, Marija D. ; Kocić-Tanackov, Sunčica D. ; Zekić, Vladislav N. ; Lukač, Dragomir
Godina:	2015
Publikacija:	The eighth scientific-technical meeting ’’InterRegioSci 2016"
Izdavač:	Novi Sad
Tip rezultata:	Konferencijski rad
Kolacija:	str. 117-117
URI:	https://enauka.gov.rs/handle/123456789/129002
Izvor metapodataka:	Migrirano iz RIS podataka
M-kategorija:	Mp kategorija će biti prikazana naknadno.

Pronađi DOI

Pronalaženje DOI u servisu CrossRef-u na osnovu meta-podataka u zapisu. Prikazaće se DOI (i metapodaci) čiji se podaci najviše poklapaju. OPREZ - to ne mora biti ta publikacija.

Google Scholar^TM

Rezultati na eNauka su zaštićeni autorskim pravima i sva prava su zadržana, osim ako nije drugačije naznačeno.