Laetiporussulphureus: study on chemical composition, biological activities and influence on oxidative and microbial stability of cooked sausage

Novaković A.; Ikonić Predrag; Šojić B.; Peulić Tatjana; Delić, Jovana; Sakač M.

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eNauka > Results > Laetiporussulphureus: study on chemical composition, biological activities and influence on oxidative and microbial stability of cooked sausage

Title:	Laetiporussulphureus: study on chemical composition, biological activities and influence on oxidative and microbial stability of cooked sausage
Authors:	Novaković A.; Ikonić Predrag ; Šojić B.; Peulić Tatjana ; Delić, Jovana ; Sakač M.
Issue Date:	2021
Publication:	VII International conference sustainable food and postharvest technologies - INOPTEP 2021
Publisher:	Vršac
Type:	Conference Paper
Collation:	str. 91-92
URI:	https://enauka.gov.rs/handle/123456789/215597
Metadata source:	Migrirano iz RIS podataka
M-category:	Mp. category will be shown later

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