Results
eNauka >
Results >
Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dryfermented sausage)
| Title: | Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dryfermented sausage) | Authors: | Tomović, Vladimir   ; Jokanović, Marija ; Savatić, Snežana ; Petrović, Ljiljana; Džinić, Natalija ; Tasić, Tatjana ; Ikonić, Predrag |
Issue Date: | 2011 | Publication: | Proceedings / 57th International Congress of Meat Science and Technology (ICoMST), 7-12 August 2011, Ghent-Belgium | Publisher: | Ghent: BAMST, Belgian Association of Meat Science and Technology | Type: | Conference Paper | ISBN: | 978-1-62276-056-5  Search Idenfier |
URI: | https://enauka.gov.rs/handle/123456789/194864 | URL: | https://digicomst.ie/wp-content/uploads/2020/05/2011_35_21.pdf | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
Google ScholarTM
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.