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Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
| Title: | Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings | Authors: | Pecanac, Biljana; Đorđević, Jasna   ; Baltić, Milan Ž. ; Đorđević, Vesna ; Nedić, Drago ; Starcević, Marija; Dojčinović, Slobodan; Baltić, Tatjana |
Issue Date: | 2015 | Publication: | 58th International Meat Industry Conference (MEATCON2015) | ISSN: | 2211-601X  Search Idenfier |
Publisher: | Elsevier Science Bv, Amsterdam | Type: | Conference Paper | Collation: | vol. 5 str. 223-226 | DOI: | 10.1016/j.profoo.2015.09.034 | WoS-ID: | 000380429000058 | URI: | https://enauka.gov.rs/handle/123456789/324668 https://vet-erinar.vet.bg.ac.rs/handle/123456789/1264 |
Project: | Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034) | M-category: | Mp. category will be shown later |
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