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Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew
| Title: | Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew | Authors: | Borović, Branka   ; Lilić, Slobodan ; Vranić, Danijela ; Babic, Milijasevic Jelena ; Lakicevic, Brankica ; Velebit, Branko ; Nikolić, Aleksandra |
Issue Date: | 2018 | Publication: | Meat technology | ISSN: | 2466-4812 Meat Technology Search Idenfier |
Publisher: | Belgrade : Institute of Meat Hygiene and Technology | Type: | Article | Collation: | vol. 59 br. 2 str. 110-113 | DOI: | 10.18485/meattech.2018.59.2.5 | VBS COBISS: | 271409932 | URI: | https://enauka.gov.rs/handle/123456789/152227 https://plus.cobiss.net/cobiss/sr/sr/bib/271409932#izum.si |
Metadata source: | Migracija | M-category: | 24M24 |
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