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Sensory characteristics of tofu prepared by HTC processing with chymosin-pepsin rennet
| Title: | Sensory characteristics of tofu prepared by HTC processing with chymosin-pepsin rennet | Authors: | Stanojević, Slađana   ; Barać, Miroljub ; Pešić, Mirjana ; Vucelić Radović, Biljana |
Issue Date: | 2016 | Publication: | III Food Technology, Quality and Safety International Congress, FOODTECH2016 | Publisher: | University of Novi Sad, Institute of Food Technology, Srbija | Type: | Conference Paper | ISBN: | 978-86-7994-049-0  Search Idenfier |
Collation: | str. 81-81 | URI: | https://enauka.gov.rs/handle/123456789/323802 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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