Proteolysis and texture profi le of traditional dry-fermented sausage as aff ected by primary processing method

Jokanović, Marija R.; Ikonić, Predrag M.; Škaljac, Snežana B.; Tasić, Tatjana M.; Tomović, Vladimir M.; Šojić, Branislav V.; Ivić, Maja Đ.; Petrović, Ljiljana; Džinić, Natalija R.

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Title:	Proteolysis and texture profi le of traditional dry-fermented sausage as aff ected by primary processing method
Authors:	Jokanović, Marija R. ; Ikonić, Predrag M. ; Škaljac, Snežana B. ; Tasić, Tatjana M. ; Tomović, Vladimir M. ; Šojić, Branislav V. ; Ivić, Maja Đ. ; Petrović, Ljiljana; Džinić, Natalija R.
Issue Date:	2017
Publication:	Meat technology
ISSN:	2466-4812 Meat Technology Search Idenfier
Publisher:	Belgrade : Institute of Meat Hygiene and Technology
Type:	Article
Collation:	vol. 58 br. no. 2 str. 103-109-109
VBS COBISS:	254371596
URI:	https://plus.cobiss.net/cobiss/sr/sr/bib/254371596#izum.si https://enauka.gov.rs/handle/123456789/312850
URL:	http://www.journalmeattechnology.com/index.php/meat_technology/article/view/61/34
Metadata source:	Migracija
M-category:	Mp. category will be shown later

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