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Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
| Naziv: | Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings | Autori: | Pecanac, Biljana; Đorđević, Jasna   ; Baltić, Milan Ž. ; Đorđević, Vesna ; Nedić, Drago ; Starcević, Marija; Dojčinović, Slobodan; Baltić, Tatjana |
Godina: | 2015 | Publikacija: | 58th International Meat Industry Conference (MEATCON2015) | ISSN: | 2211-601X  Pretraži identifikator |
Izdavač: | Elsevier Science Bv, Amsterdam | Tip rezultata: | Konferencijski rad | Kolacija: | 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 |
Projekat: | Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034) | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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