THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE

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THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE

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/unibl/sci/idNaucniRad:31448

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Bibliografski citat

J. Savanović, B. Šojić, D. Savanović, B. Pavlić, V. Tomović, S. Škaljac, M. Jokanović, THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE, XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF ABSTRACTS, pp. 109 - 110, Oct, 2022

Početna stranica

109

Krajnja stranica

110

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XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA

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XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF ABSTRACTS

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