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Cooked pork sausage processing with different levels of coriander essential oil and sodium nitrite – ANN modelling
| Title: | Cooked pork sausage processing with different levels of coriander essential oil and sodium nitrite – ANN modelling | Authors: | Ikonić, Bojana   ; Šojić, Branislav ; Ikonić, Predrag ; Pavlić, Branimir ; Tomović, Vladimir ; Jokanović, Marija ; Škaljac, Snežana |
Issue Date: | 2018 | Publication: | Foodtech congress: Abstract book, IV International Congress “Food Technology, Quality and Safety”, 23-25.10.2018, Novi Sad | Publisher: | Novi Sad: University of Novi Sad, Institute of Food Technology | Type: | Conference Paper | ISBN: | 978-86-7994-054-4  Search Idenfier |
Collation: | str. 169-169 | URI: | https://enauka.gov.rs/handle/123456789/270459 | Metadata source: | Migrirano iz RIS podataka | Availability note: | Пуни текст је доступан само у штампаној форми | M-category: | Mp. category will be shown later |
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