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Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
| Naziv: | Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham | Autori: | Ilić, Jovan  ; Tomašević, Igor  ; Đekić, Ilija |
Godina: | 2022 | Publikacija: | Meat Science | ISSN: | 0309-1740 Meat Science Pretraži identifikator |
Izdavač: | Elsevier | Tip rezultata: | Naučni članak | Kolacija: | vol. 188 str. 108805-108805 | DOI: | 10.1016/j.meatsci.2022.108805 | WoS-ID: | 000793116400007 | Scopus-ID: | 2-s2.0-85126641188 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/6047 https://enauka.gov.rs/handle/123456789/401136 https://aspace.agrif.bg.ac.rs/handle/123456789/6047 |
Projekat: | PoC 5229 “Design of arti- ficial masticator for modelling food oral processing” financed by the Innovation Fund from the budget of the Government of the Republic of Serbia, Ministry of Education, Science and Technical Development through the “Competitiveness and Jobs Project”. | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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