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eNauka >  Results >  Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC)
Title: Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC)
Authors: Siladji, Caba  ; Djordjevic, Vesna; Borovic, Branka; Heinz, Volker; Terjung, Nino; Katanic, Nenad; Tomasevic, Igor  
Issue Date: 2024
Publication: FOODS
ISSN: 2304-8158 Foods Search Idenfier
Type: Article
Collation: vol. 13 br. 24 str. 4037-4037
DOI: 10.3390/foods13244037
WoS-ID: 001385555300001
Scopus-ID: 2-s2.0-85213211262
URI: https://enauka.gov.rs/handle/123456789/961394
Project: Ministry of Science, Technological Development and Innovation of the Republic of Serbia
[451-03-66/2024-03/200050]
Metadata source: (Preuzeto iz Nasi u WoS)
M-category: 
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