Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening).
Наслов
Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening).
Идентификатор
/unibl/sci/idNaucniRad:256
Тип
Пронађите сличне уносеConference Paper
Датум
Пронађите сличне уносе2013-03
Библиографски цитат
D. Savanović, S. Grujić, R. Grujić, J. Savanović, Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening)., In Proceedings of The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA., pp. 539 - 550, Mar, 2013
Почетна страница
539
Крајња страница
550
Презентовано
The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA
Је дио
Пронађите сличне уносеIn Proceedings of The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA.
Листа аутора
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