Results
eNauka >
Results >
EFFECT OF REPLACING BACKFAT WITH MICROCRYSTALLINE CELLULOSE GEL ON QUALITY OF FRANKFURTER
| Title: | EFFECT OF REPLACING BACKFAT WITH MICROCRYSTALLINE CELLULOSE GEL ON QUALITY OF FRANKFURTER | Authors: | Doncheva T.; Okanović, Đ.   ; Tasić, T. ; Plavšić, D. ; Jelić N.; Duvnjak S. |
Issue Date: | 2016 | Publication: | III International Congress “Food Technology, Quality and Safety“ | Publisher: | Institute of Food Technology in Novi Sad (FINS), Srbija | Type: | Conference Paper | ISBN: | 978-86-7994-050-6  Search Idenfier |
Collation: | str. 443-448 | URI: | https://enauka.gov.rs/handle/123456789/487267 | URL: | http://foodtech2016.uns.ac.rs/uploads/images/docs/Food_Kongres_NO_ISP.pdf | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
Google ScholarTM
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.