Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type
Title
Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type
Identifier
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
D. Savanović, S. Grujić, R. Grujić, J. Savanović, Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type, QUALITY OF LIFE, Vol. 5, No. 1-2, pp. 19 - 32, Jun, 2014
page start
19
page end
32
Is Part Of
See all items with this valueQUALITY OF LIFE
See all items with this value1986-602X
Relation
list of authors
Position: 2278 (50 views)