| Naziv: | The chemical composition of traditional european sausages |
Autori: | Migdał, Władysław; Radović, Čedomir   ; Živković, Vladimir ; Walczycka, Maria; Zajac, Marzena; Tkaczewska, Joanna; Kulawik, Piotr; Wesierska, Ewelina; Migdał, Lukasz; Migdał, Anna |
Godina: | 2019 |
Publikacija: | BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online) |
Izdavač: | SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN |
Tip rezultata: | Konferencijski rad |
ISBN: | 978-80-552-1978-3  Pretraži identifikator |
Kolacija: | str. 191-195 |
URI: | https://enauka.gov.rs/handle/123456789/464875
https://r.istocar.bg.ac.rs/handle/123456789/649
http://r.istocar.bg.ac.rs/bitstream/handle/123456789/649/Pie%c5%a1%c5%a5any-%20XVI.%20SCIENTIFIC%20CONFERENCE%20-%20Zborn%c3%adk%202019.pdf?sequence=1&isAllowed=y
http://r.istocar.bg.ac.rs/handle/123456789/649 |
Projekat: | Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016 |
M-kategorija: | |
