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eNauka >  Results >  Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process
Title: Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process
Authors: Joeres, Eike; Ristic, Dusan; Tomasevic, Igor B  ; Smetana, Sergiy; Heinz, Volker; Terjung, Nino
Issue Date: 2024
Publication: APPLIED SCIENCES-BASEL
ISSN: 2076-3417 Applied Sciences-Basel Search Idenfier
Type: Article
Collation: vol. 14 br. 13 str. 5460-5460
DOI: 10.3390/app14135460
WoS-ID: 001269874700001
Scopus-ID: 2-s2.0-85198460552
URI: https://enauka.gov.rs/handle/123456789/929211
Metadata source: (Preuzeto iz Nasi u WoS)
M-category: 
21M21

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