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The effect of the addition of a functional alginate-based compound on the sensory properties, texture and colour of the hot dogs
| Naziv: | The effect of the addition of a functional alginate-based compound on the sensory properties, texture and colour of the hot dogs | Autori: | Kurćubić, Vladimir   ; Džinić, Natalija ; Jokanović, Marija ; Ivić, Maja ; Šojić, Branislav ; Radić, Nataša; Škaljac, Snežana |
Godina: | 2018 | Publikacija: | Proceedings / IV International Congress "Food Technology, Quality and Safety", Novi Sad, 2018, 23. okt - 25. okt | Izdavač: | Novi Sad : University of Novi Sad, Institute of Food Technology | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7994-056-8  Pretraži identifikator |
Kolacija: | str. 356-362 | URI: | https://enauka.gov.rs/handle/123456789/135464 | URL: | https://www.researchgate.net/profile/Vladimir-Kurcubic/publication/328602127_THE_EFFECT_OF_THE_ADDITION_OF_A_FUNCTIONAL_ALGINATE-BASED_COMPOUND_ON_THE_SENSORY_PROPERTIES_TEXTURE_AND_COLOUR_OF_THE_HOT_DOGS/links/5bd81a3792851c6b27990bdd/THE-EFFECT-OF-THE-ADDITION-OF-A-FUNCTIONAL-ALGINATE-BASED-COMPOUND-ON-THE-SENSORY-PROPERTIES-TEXTURE-AND-COLOUR-OF-THE-HOT-DOGS.pdf | Izvor metapodataka: | Migrirano iz RIS podataka | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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