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Sensory Quality, Oxidative Stability, Textural and Fatty Acid Profile of Nitrite-Reduced Kulen Fermented Sausage During Ripening
| Title: | Sensory Quality, Oxidative Stability, Textural and Fatty Acid Profile of Nitrite-Reduced Kulen Fermented Sausage During Ripening | Authors: | Simunović, Stefan   ; Đorđević, Vesna Ž.; Simunović, Sara; Franco, Daniel; Stajić, Slaviša ; Tomašević, Igor |
Issue Date: | 2023 | Publication: | Meat Technology | ISSN: | 2466-4812 Meat Technology Search Idenfier |
Type: | Article | Collation: | vol. 64 br. 2 str. 212-217 | DOI: | 10.18485/meattech.2023.64.2.38 | Scopus-ID: | 2-s2.0-85177794694 | URI: | https://enauka.gov.rs/handle/123456789/862652 https://unilib.phaidrabg.rs/o:3318 |
Metadata source: | (Preuzeto iz CrossRef-a) Stajić, Slaviša | M-category: | 24M24 |
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