Effect of hot and cold deboning meat on the lipid oxidation changes and sensory properties of the traditional sausage Petrovská klobása

Šojić, Branislav; Tomović, Vladimir; Džinić, Natalija; Tasić, Tatjana; Škaljac, Snežana; Ikonić, Predrag; Jokanović, Marija

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eNauka > Results > Effect of hot and cold deboning meat on the lipid oxidation changes and sensory properties of the traditional sausage Petrovská klobása

Title:	Effect of hot and cold deboning meat on the lipid oxidation changes and sensory properties of the traditional sausage Petrovská klobása Uticaj toplog i hladnog otkoštavanja mesa na oksidativne promene na lipidima i senzorska svojstva tradicionalne kobasice (Petrovská klobasá)
Authors:	Šojić, Branislav ; Tomović, Vladimir ; Džinić, Natalija ; Tasić, Tatjana ; Škaljac, Snežana ; Ikonić, Predrag ; Jokanović, Marija
Issue Date:	2016
Publication:	Journal on Processing and Energy in Agriculture / Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP
ISSN:	1821-4487 Journal on Processing and Energy in Agriculture Search Idenfier
Publisher:	Novi Sad: National Society of Processing and Energy in Agriculture
Type:	Article
Collation:	vol. 20 br. 1 str. 39-41
URI:	https://enauka.gov.rs/handle/123456789/537407
URL:	http://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871601039S.pdf https://scindeks.ceon.rs/article.aspx?artid=1821-44871601039S
Metadata source:	Migrirano iz RIS podataka
M-category:	51M51

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