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Salmonella sp.and calcium content as one of the most important microbiological and chemical quality parameters of mechanically separated meat
| Naziv: | Salmonella sp.and calcium content as one of the most important microbiological and chemical quality parameters of mechanically separated meat | Autori: | Babić, Jelena   ; Aleksić-Agelidis, Aleksandra ; Jakšić, Sandra ; Kartalović, Brankica ; Živkov-Baloš, Milica ; Petrović, Jelena |
Godina: | 2016 | Publikacija: | International Symposium on Animal Science (ISAS), Belgrade, 24 - 25 November, 2016 | Izdavač: | Belgrade : Faculty of Agriculture | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7834-261-5  Pretraži identifikator |
Kolacija: | str. 552-556 | URI: | http://niv.ns.ac.rs/full/salmbj16.pdf https://vet-erinar.vet.bg.ac.rs/handle/123456789/3956 https://enauka.gov.rs/handle/123456789/331567 |
Izvor metapodataka: | Migracija | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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