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

/unibl/sci/idNaucniRad:252
637.524.05

Type

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

References

page start

19

page end

32

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