Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour

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Title:	Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour
Authors:	Lilić, Slobodan ; Babić, Jelena ; Borović, Branka ; Spalević, Ljiljana ; Maslić-Strižak, Danka ; Pavlović, Miloš ; Milijašević, Milan
Issue Date:	2016
Publication:	Biotechnology in Animal Husbandry
ISSN:	1450-9156 Biotechnology in Animal Husbandry Search Idenfier
Publisher:	Institut za stočarstvo, Beograd
Type:	Article
Collation:	vol. 32 br. 4 str. 383-391
DOI:	10.2298/bah1604383L
VBS COBISS:	50427663
URI:	http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=50427663 https://vet-erinar.vet.bg.ac.rs/handle/123456789/1318 https://plus.cobiss.net/cobiss/sr/sr/bib/50427663#izum.si https://enauka.gov.rs/handle/123456789/189929 https://reponivs.nivs.rs/handle/123456789/329
Project:	Smanjivanje sadržaja natrijuma u proizvodima od mesa - tehnološke mogućnosti, karakteristike kvaliteta i zdravstveni aspekti (RS-31083) Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-46009)
M-category:	51M51

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