Sensory evaluation as tool in quality improvement of boiled chicken sausage.

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Пронађите сличне уносеConference Paper

Пронађите сличне уносеtext

Пронађите сличне уносе2012-05

D. Savanović, S. Grujić, R. Grujić, J. Savanović, Sensory evaluation as tool in quality improvement of boiled chicken sausage., Proceedings. 6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia, pp. 1207 - 1212, May, 2012

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6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012.

Пронађите сличне уносеProceedings. 6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia