Effect of sodium chloride reduction in dry fermented sausages on sensory quality parameters and intrumentally measured colour

LILIĆ, SLOBODAN; Branković, Ivana; Karan, Dragica; Lukić, Mirjana; Rašeta, Mladen; Nikolić, Dragica M.; Babić, Jelena A.

Results

eNauka > Results > Effect of sodium chloride reduction in dry fermented sausages on sensory quality parameters and intrumentally measured colour

Title:	Effect of sodium chloride reduction in dry fermented sausages on sensory quality parameters and intrumentally measured colour
Authors:	LILIĆ, SLOBODAN ; Branković, Ivana ; Karan, Dragica ; Lukić, Mirjana ; Rašeta, Mladen ; Nikolić, Dragica M. ; Babić, Jelena A.
Issue Date:	2016
Publication:	Meat Technology
ISSN:	2466-4812 Meat Technology Search Idenfier
Publisher:	Institut za higijenu i tehnologiju mesa, Beograd
Type:	Article
Collation:	vol. 57 br. 1 str. 22-26
URI:	https://enauka.gov.rs/handle/123456789/493218
URL:	https://www.inmes.rs
Metadata source:	Migrirano iz RIS podataka
M-category:	51M51

Find the DOI

Finding a DOI in CrossRef based on publication meta-data. The DOI (and metadata) with the similar data match will be displayed. ATTENTION - it doesn't have to be that publication.