Results
eNauka >
Results >
Effect of marination process with addition of satureja montana extract on lipid oxidation in cooked pork chops
| Title: | Effect of marination process with addition of satureja montana extract on lipid oxidation in cooked pork chops | Authors: | Ivić, Maja  ; Jokanović, Marija  ; Tomović, Vladimir ; Pavlić, Branimir ; Škaljac, Snežana ; Šojić, Branislav ; Džinić, Natalija ; Peulić, Tatjana ; Ikonić, Predrag |
Issue Date: | 2019 | Publication: | Proceedings / VI International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, March 11-13. 2019 | Publisher: | Zvornik: University of East Sarajevo, Faculty of Technology | Type: | Conference Paper | ISBN: | 978-99955-81-28-2  Search Idenfier |
Collation: | str. 186-191 | URI: | https://enauka.gov.rs/handle/123456789/131224 | URL: | https://eem.tfzv.ues.rs.ba/ | Metadata source: | Migrirano iz RIS podataka | Availability note: | Подаци и/или пуни текст су непотпуни | M-category: | Mp. category will be shown later |
Google ScholarTM
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.