Effect of Sodium Chloride Reduction in Dry Fermented Sausages on Sensory Quality Parameters and Instrumentally Measured Colour

Lilić, Slobodan; Branković Lazić, Ivana; Karan, Dragica; Vranešević, Jelena; Lukić, Mirjana; Nikolić, Dragica; Rašeta, Mladen

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eNauka > Results > Effect of Sodium Chloride Reduction in Dry Fermented Sausages on Sensory Quality Parameters and Instrumentally Measured Colour

Title:	Effect of Sodium Chloride Reduction in Dry Fermented Sausages on Sensory Quality Parameters and Instrumentally Measured Colour
Authors:	Lilić, Slobodan ; Branković Lazić, Ivana ; Karan, Dragica ; Vranešević, Jelena ; Lukić, Mirjana ; Nikolić, Dragica ; Rašeta, Mladen
Issue Date:	2016
Publication:	Meat technology
ISSN:	2466-4812 Meat Technology Search Idenfier
Publisher:	Belgrade : Institute of Meat Hygiene and Technology
Type:	Article
Collation:	vol. 57 br. 1 str. 22-26
VBS COBISS:	225206028
URI:	https://plus.cobiss.net/cobiss/sr/sr/bib/225206028#izum.si https://enauka.gov.rs/handle/123456789/724137
M-category:	51M51

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