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Technological and nutritional quality of cooked sausages produced with addition of omega 3-fatty acids
| Title: | Technological and nutritional quality of cooked sausages produced with addition of omega 3-fatty acids Tehnološki i nutritivni kvalitet barenih kobasica izrađenih sa dodatkom omega-3 masnih kiselina |
Authors: | Petrović, Ljiljana  ; Šojić, Branislav  ; Džinić, Natalija ; Tomović, Vladimir ; Salitrežić, Paja; Škaljac, Snežana |
Issue Date: | 2009 | Publication: | Book of Abstracts / International 55th Meat Industry Conference, Tara, 15th-17th June 2009 | Publisher: | Belgrade: Institute of Meat Hygiene and Technology | Type: | Conference Paper | ISBN: | 978-86-82547-05-1  Search Idenfier |
Collation: | str. 31-32 | URI: | https://enauka.gov.rs/handle/123456789/939785 | URL: | https://www.yumpu.com/xx/document/read/46237700/zbornik-radova-meaunarodnog-55-savetovanja-inmesbgdcom | Metadata source: | (Preuzeto iz KNR-a) Šojić, Branislav | Availability note: | Подаци и/или пуни текст су непотпуни | M-category: | Mp. category will be shown later |
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