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

Naziv:	Effect of Sodium Chloride Reduction in Dry Fermented Sausages on Sensory Quality Parameters and Instrumentally Measured Colour
Autori:	Lilić, Slobodan ; Branković Lazić, Ivana ; Karan, Dragica ; Vranešević, Jelena ; Lukić, Mirjana ; Nikolić, Dragica ; Rašeta, Mladen
Godina:	2016
Publikacija:	Meat technology
ISSN:	2466-4812 Meat Technology Pretraži identifikator
Izdavač:	Belgrade : Institute of Meat Hygiene and Technology
Tip rezultata:	Naučni članak
Kolacija:	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-kategorija:	51M51 - Vodeći nacionalni časopis kategorije M51

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