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

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

Relation

list of authors

Position: 32256 (38 views)