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

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

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

Relation

list of authors

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