| Naziv: | How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)? |
Autori: | Doroški, Ana   ; Klaus, Anita ; Nikolić, Biljana ; Tomasevic, Igor ; Lazić, Vesna ; Vunduk, Jovana ; Djekic, Ilija |
Godina: | 2022 |
Publikacija: | Journal of Food Processing and Preservation |
ISSN: | 0145-8892 Journal of Food Processing and Preservation Pretraži identifikator |
Tip rezultata: | Naučni članak |
Kolacija: | vol. 46 br. 11 |
DOI: | 10.1111/jfpp.17142 |
WoS-ID: | 000858855200001 |
Scopus-ID: | 2-s2.0-85138507806 |
URI: | https://enauka.gov.rs/handle/123456789/573352
https://biore.bio.bg.ac.rs/handle/123456789/4642
https://aspace.agrif.bg.ac.rs/handle/123456789/6189
https://riofh.iofh.bg.ac.rs/handle/123456789/965
http://aspace.agrif.bg.ac.rs/handle/123456789/6189 |
Projekat: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) |
M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
