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Sensory evaluation of baked Rainbow trout (Oncorhynchus mykiss) fed different non-conventional protein sources
Naziv  : | Sensory evaluation of baked Rainbow trout (Oncorhynchus mykiss) fed different non-conventional protein sources | Autori: | Stanković, Marko   |
Godina: | 2023 | Publikacija: | International Conference on Biochemical Engineering and Biotechnology for Young Scientists | Tip rezultata: | Ostalo | URI: | https://enauka.gov.rs/handle/123456789/963330 | Izvor metapodataka: | (Preuzeto iz ORCID-a) Stanković, Marko | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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