Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life
Title
Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life
Identifier
/unibl/sci/idNaucniRad:4971
Type
See all items with this valueConference Paper
Date
Bibliographic Citation
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
page start
92
presented at
X Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
Is Part Of
See all items with this valueZbornik izvoda radova
list of authors
Position: 68996 (23 views)