| Naziv: | Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása |
Autori: | Ikonić, Predrag   ; Jokanović, Marija ; Petrović, Ljiljana ; Peulić, Tatjana ; Škaljac, Snežana ; Šojić, Branislav ; Džinić, Natalija ; Tomović, Vladimir ; Tomić, Jelena ; Danilović, Bojana ;
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Godina: | 2016 |
Publikacija: | International Journal of Food Properties |
ISSN: | 1094-2912 International Journal of Food Properties Pretraži identifikator |
Izdavač: | Taylor & Francis Group |
Tip rezultata: | Naučni članak |
Kolacija: | vol. 19 br. 9 str. 1924-1937 |
DOI: | 10.1080/10942912.2015.1089280 |
WoS-ID: | 000379176500003 |
Scopus-ID: | 2-s2.0-84969765698 |
URI: | https://enauka.gov.rs/handle/123456789/483776
https://open.uns.ac.rs/handle/123456789/4515
http://oa.fins.uns.ac.rs/handle/123456789/41 |
Projekat: | Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina [114-451-1440/2014]
Ministry of Education, Science, and Technological Development of the Republic of Serbia [TR31032] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS)
Migracija |
M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
