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The influence of partial replacement of mechanically deboned chicken meat with chicken liver on proximate composition and colour of cooked sausages
| Naziv: | The influence of partial replacement of mechanically deboned chicken meat with chicken liver on proximate composition and colour of cooked sausages | Autori: | Jokanović, Marija   ; Tomović, Vladimir ; Jović, Mihajlo; Šojić, Branislav ; Škaljac, Snežana ; Tasić, Tatjana ; Ikonić, Predrag |
Godina: | 2014 | Publikacija: | Proceedings, II International Congress “Food Technology, Quality and Safety”, Novi Sad, 28-30.10. 2014. | Izdavač: | Novi Sad: University of Novi Sad, Institute of Food Technology | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7994-043-8  Pretraži identifikator |
Kolacija: | str. 83-88 | URI: | https://enauka.gov.rs/handle/123456789/555525 | URL: | https://microbio.csic.es/wp-content/uploads/2022/05/II-Food-Tech-International-Congress-Proceedings.pdf | Izvor metapodataka: | Migrirano iz RIS podataka | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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