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Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system
| Naziv: | Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system | Autori: | Šatric, Ana   ; Tomasević, Igor ; Đekic, Ilija ; Pavlović, Vladimir ; Lević, Steva M ; Miočinović, Jelena |
Godina: | 2024 | Publikacija: | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | ISSN: | 1364-727X International Journal of Dairy Technology Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 77 br. 2 str. 586-593 | DOI: | 10.1111/1471-0307.13046 | WoS-ID: | 001141770600001 | Scopus-ID: | 2-s2.0-85182188749 | URI: | https://enauka.gov.rs/handle/123456789/936731 https://aspace.agrif.bg.ac.rs/handle/123456789/7224 |
Projekat: | Ministarstvo Prosvete, Nauke i Tehnoloscaron kog Razvoja [451-03-47/2023-01/200116] Ministry for Education, Science and Technological Development of the Republic of Serbia |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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