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eNauka >  Results >  Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride
Title: Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride
Authors: Branković Lazić, Ivana  ; Rašeta, Mladen  ; Nikolić, Dragica  ; Lukić, Mirjana  ; Karan, Dragica  ; Lilić, Slobodan  
Issue Date: 2015
Publication: Procedia Food Science
ISSN: 2211-601X Search Idenfier
Type: Conference Paper
Collation: vol. 5 str. 22-25
DOI: 10.1016/j.profoo.2015.09.006
WoS-ID: 000380429000007
URI: https://enauka.gov.rs/handle/123456789/524425
Metadata source: Migrirano iz RIS podataka
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