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eNauka >  Rezultati >  Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite
Naziv: Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite
Autori: Tomović, Vladimir  ; Šojić, Branislav  ; Savanović, Jovo; Kocić-Tanaskov, Sunčica  ; Pavlić, Branimir  ; Jokanović, Marija  ; Đorđević, Vesna  ; Parunović, Nenad  ; Martinović, Aleksandra; Vujadinović, Dragan
Godina: 2021
Publikacija: Journal of food processing and preservation (e15786)
ISSN: 0145-8892 Journal of Food Processing and Preservation Pretraži identifikator
Izdavač: Wiley
Tip rezultata: Naučni članak
Kolacija: vol. 46 br. 10
DOI: 10.1111/jfpp.15786
WoS-ID: 000680242700001
Scopus-ID: 2-s2.0-85111821051
URI: https://unilib.phaidrabg.rs/o:283
https://enauka.gov.rs/handle/123456789/605207
https://unilib.phaidrabg.rs/o:2113
https://unilib.phaidrabg.rs/o:417
Projekat: Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-9/2021-14/200134, 01-3660/2]
Izvor metapodataka: (Preuzeto iz ORCID-a) Đorđević, Vesna
M-kategorija: 
22M22 - Međunarodni časopis kategorije M22

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