Sensory evaluation as tool in quality improvement of boiled chicken sausage.
Title
Sensory evaluation as tool in quality improvement of boiled chicken sausage.
Identifier
/unibl/sci/idNaucniRad:214
Type
See all items with this valueConference Paper
Date
Bibliographic Citation
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
page start
1207
page end
1212
presented at
6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012.
Is Part Of
See all items with this valueProceedings. 6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia
Relation
list of authors
Position: 14957 (43 views)