Results
eNauka >
Results >
Influence of marination process with addition of Satureja montana essential oil on lipid oxidation of cooked pork chops
| Title: | Influence of marination process with addition of Satureja montana essential oil on lipid oxidation of cooked pork chops | Authors: | Ivić, Maja  ; Jokanović, Marija  ; Tomović, Vladimir ; Pavlić, Branimir ; Škaljac, Snežana ; Šojić, Branislav |
Issue Date: | 2019 | Publication: | Book of Abstacts / 13 th Symposium [with international participation] "Novel Technologies and Economic Development" Leskovac, October, 18-19, 2019 | Publisher: | Leskovac : Faculty of Technology | Type: | Conference Paper | ISBN: | 978-86-89429-35-0  Search Idenfier |
Collation: | str. 41-41 | URI: | https://enauka.gov.rs/handle/123456789/523825 | Metadata source: | Migrirano iz RIS podataka | Availability note: | Подаци и/или пуни текст су непотпуни | M-category: | Mp. category will be shown later |
Google ScholarTM
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.