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Effect of packaging method and storage time on lipid peroxidation and fatty acid composition of Serbian traditional Petrovskà Klobàsa sausage
| Title: | Effect of packaging method and storage time on lipid peroxidation and fatty acid composition of Serbian traditional Petrovskà Klobàsa sausage | Authors: | Šojić, Branislav   ; Petrović, Ljiljana; Tasić, Tatjana ; Ikonić, Predrag ; Tomović, Vladimir ; Škaljac, Snežana ; Jokanović, Marija ; Džinić, Natalija |
Issue Date: | 2012 | Publication: | Proceedings of 6th Central European Congress on Food, Novi Sad, Serbia, 23-26 May, 2012 | Publisher: | Novi Sad: University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia | Type: | Conference Paper | ISBN: | 978-86-7994-027-8  Search Idenfier |
Collation: | str. 932-937 | Scopus-ID: | 2-s2.0-84926034355 | URI: | http://fins.uns.ac.rs/uploads/zbornici/CEFood-proceedings2012.pdf https://open.uns.ac.rs/handle/123456789/5649 https://enauka.gov.rs/handle/123456789/313417 |
URL: | http://fins.uns.ac.rs/uploads/zbornici/CEFood-proceedings2012.pdf | Metadata source: | Migracija | M-category: | Mp. category will be shown later |
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