Effects of non-meat proteins on the quality of fermented sausages
Title
Effects of non-meat proteins on the quality of fermented sausages
Identifier
/unibl/sci/idNaucniRad:25835
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
A. Velemir, S. Mandić, G. Vučić, D. Savanović, Effects of non-meat proteins on the quality of fermented sausages, Foods and Raw Materials, Vol. 8, No. 2, pp. 259 - 267, 2020
References
page start
259
page end
267
Is Part Of
See all items with this valueFoods and Raw Materials
See all items with this value2310-9599
Relation
list of authors
Position: 33053 (36 views)