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EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
| Naziv: | EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION | Autori: | Stanišić, Nikola   ; Delić, Nikola ; Stajić, Slaviša ; Petričević, Maja ; Lilić, Slobodan ; Stamenić, Tamara ; Stanojković, Aleksandar |
Godina: | 2023 | Publikacija: | Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" | Izdavač: | Institut za stočarstvo, Beograd-Zemun | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-82431-80-0  Pretraži identifikator |
Kolacija: | str. 335-345 | URI: | https://enauka.gov.rs/handle/123456789/794676 http://r.istocar.bg.ac.rs/handle/123456789/899 |
Projekat: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200022 (Institut za stočarstvo, Beograd-Zemun) | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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