Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

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Title:	Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
Authors:	Popov-Raljić, Jovanka ; Laličić-Petronijević, Jovanka ; Dimić, Etelka ; Popov, Vladimir S.; Vujasinović, Vesna B. ; Blešić, Ivana V. ; Portić, Milijanko J.
Issue Date:	2013
Publication:	Hemijska industrija
ISSN:	0367-598X Hemijska industrija Search Idenfier
Publisher:	Savez hemijskih inženjera, Beograd
Type:	Article
Collation:	vol. 67 br. 5 str. 781-793
DOI:	10.2298/HEMIND120903004P
WoS-ID:	000328524400010
Scopus-ID:	2-s2.0-84888400215
URI:	https://enauka.gov.rs/handle/123456789/565475 https://www.cris.uns.ac.rs/record.jsf?recordId=85950&source=eNauka&language=en http://aspace.agrif.bg.ac.rs/handle/123456789/3262 https://plus.cobiss.net/cobiss/sr/sr/bib/221737484#izum.si http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/2/7493
Project:	Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-46009)
M-category:	23M23

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