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INSTRUMENTAL COLOUR, TEXTURE AND SENSORY PROPERTIES OF PLJESKAVICA (TRADITIONAL SERBIAN MEAT PRODUCT) AFFECTED BY ADDITION OF FRESHLY EXTRACTED Allium ursinum L.
| Title: | INSTRUMENTAL COLOUR, TEXTURE AND SENSORY PROPERTIES OF PLJESKAVICA (TRADITIONAL SERBIAN MEAT PRODUCT) AFFECTED BY ADDITION OF FRESHLY EXTRACTED Allium ursinum L. | Authors: | Stajić, Slaviša   ; Stanišić, Nikla ; Miletić, Nemanja ; Petković, Marko ; Heinz, Volker; Tomasevic, Igor; Kurćubić, Vladimir |
Issue Date: | 2024 | Publication: | Journal of microbiology, biotechnology and food sciences | ISSN: | 1338-5178 JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES Search Idenfier |
Type: | Article | Collation: | vol. 14 br. 3 str. e11040-e11040 | DOI: | 10.55251/jmbfs.11040 | WoS-ID: | 001354328700001 | Scopus-ID: | 2-s2.0-85211383174 | URI: | https://enauka.gov.rs/handle/123456789/952990 | Project: | Ministry of Science, Technological Development and Innovation of The Republic of Serbia [451-03-66/2024-03/200088, 451-03-65/2024-03/200116] | Metadata source: | (Preuzeto iz Nasi u WoS) (Preuzeto iz CrossRef-a) Kurćubić, Vladimir |
M-category: | 23M23 |
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