2026-04-17T10:58:04Z https://pub.unibl.org/oai

oai:pub.unibl.org:29540 2024-06-12T16:06:44Z

Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life https://www.unibl.org/sr-lat/fis/zaposlen/1472-goran-vucic 2013-11 Conference Paper text 92 /unibl/sci/idNaucniRad:4971 https://tf.unibl.org X Savjetovanje hemičara, tehnologa i ekologa Republike Srpske Zbornik izvoda radova Zbornik izvoda radova G. Vučić, Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life, Zbornik izvoda radova, Nov, 2013 https://pub.unibl.org/s/cir/item/29540