Uticaj primjene različitih količina kuhinjske soli tokom procesa soljenja na senzorna svojstva kvaliteta svinjske pršute

Title

Identifier

/unibl/sci/idNaucniRad:1415

637’64.035:637.525.3

info:doi/http://www.inmesbgd.com/files/doc/casopis/radovi/2006_3_4_4.pdf

Type

See all items with this valueAcademic Article

See all items with this valuetext

Date

See all items with this value2006-09

Bibliographic Citation

B. Antonić, S. Grujić, R. Radovanović, M. Baltić, R. Grujić, Uticaj primjene različitih količina kuhinjske soli tokom procesa soljenja na senzorna svojstva kvaliteta svinjske pršute, Tehnologija mesa , Vol. 47, No. 3-4, pp. 110 - 114, Sep, 2006

page start

110

page end

114

Is Part Of

See all items with this valueTehnologija mesa

See all items with this value0494-9846

list of authors

See all items with this value Bogoljub Antonić

See all items with this value Slavica Grujić

See all items with this value Radomir Radovanović

See all items with this value Milan Baltić

See all items with this value Radoslav Grujić

Relation

See all items with this value Tehnološki fakultet

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