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eNauka >  Rezultati >  How do culinary methods affect quality and oral processing characteristics of pork ham?
Naziv: How do culinary methods affect quality and oral processing characteristics of pork ham?
Autori: Đekić, Ilija  ; Ilić, Jovan ; Lorenzo, José M.; Tomašević, Igor  
Godina: 2020
Publikacija: Journal of Texture Studies
ISSN: 0022-4901 Journal of Texture Studies Pretraži identifikator
Izdavač: Wiley, Hoboken
Tip rezultata: Naučni članak
Kolacija: vol. 52 br. 1 str. 36-44
DOI: 10.1111/jtxs.12557
WoS-ID: 000569823900001
Scopus-ID: 2-s2.0-85090960547
PMID: 32885852
URI: http://aspace.agrif.bg.ac.rs/handle/123456789/5305
https://enauka.gov.rs/handle/123456789/387337
Projekat: Government of the Republic of Serbia, Ministry of Education, Science and Technical Development [5229]
M-kategorija: 
22M22 - Međunarodni časopis kategorije M22

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