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Characterisation of changes in physicochemical, textural and microbiological properties of Njeguska sausage during ripening
| Naziv: | Characterisation of changes in physicochemical, textural and microbiological properties of Njeguska sausage during ripening | Autori: | Simunovic, Stefan   ; Djordjevic, Vesna Z ; Barba, Francisco J; Lorenzo, Jose Manuel; Raseta, Mladen P ; Jankovic, Sasa D ; Tomasevic, Igor B |
Godina: | 2021 | Publikacija: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | ISSN: | 0022-1155 Journal of Food Science and Technology, Mysore Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 58 br. 10 str. 3993-4001 | DOI: | 10.1007/s13197-020-04862-z | WoS-ID: | 000585747200002 | Scopus-ID: | 2-s2.0-85095110909 | PMID: | 34471323 | PMCID: | PMC8357853 | URI: | https://unilib.phaidrabg.rs/o:144 https://enauka.gov.rs/handle/123456789/827878 |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) (Preuzeto iz ORCID-a) Đorđević, Vesna |
M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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