High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

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Naziv:	High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
Autori:	Ducic, Miroslav S ; Barcenilla, Coral; Cobo-Diaz, Jose F; Lopez, Mercedes; Alvarez-Ordonez, Avelino; Prieto, Miguel
Godina:	2023
Publikacija:	FOOD RESEARCH INTERNATIONAL
ISSN:	0963-9969 Food Research International Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	vol. 163 str. 112162-112162
DOI:	10.1016/j.foodres.2022.112162
WoS-ID:	000920478200007
Scopus-ID:	2-s2.0-85143516110
URI:	https://enauka.gov.rs/handle/123456789/826128
Projekat:	European Union [818368] Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200117 (Univerzitet u Novom Sadu, Poljoprivredni fakultet) COST (COST Action) [18113, CA18113-45768] Junta de Castilla y Leon European Social Fund [BOCYL-D-07072020-6]
Izvor metapodataka:	(Preuzeto iz Nasi u WoS)
M-kategorija:	21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+

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