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Influence of vacuum packaging on sensory and lipid stability of precooked pork chops
| Title: | Influence of vacuum packaging on sensory and lipid stability of precooked pork chops | Authors: | Jokanović, Marija   ; Ivić, Maja ; Šojić, Branislav ; Škaljac, Snežana ; Tomović, Vladimir ; Peulić, Tatjana ; Ikonić, Predrag ; Džinić, Natalija |
Issue Date: | 2018 | Publication: | Proceedings, IV International Congress "Food Technology, Quality and Safety", Novi Sad, 2018, 23. okt - 25. okt | Publisher: | Novi Sad : University of Novi Sad, Institute of Food Technology | Type: | Conference Paper | ISBN: | 978-86-7994-056-8  Search Idenfier |
Collation: | str. 383-387 | URI: | https://enauka.gov.rs/handle/123456789/288534 | 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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