Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life
Naslov
Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life
Identifikator
/unibl/sci/idNaucniRad:4971
Tip
Pronađite slične unoseConference Paper
Datum
Pronađite slične unose2013-11
Bibliografski citat
G. Vučić, Change of pH value, water activity and microbiological status of minced meat for burgers during its shelf life, Zbornik izvoda radova, Nov, 2013
Početna stranica
92
Prezentovano
X Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
Je dio
Zbornik izvoda radova
Lista autora
Position: 68893 (23 views)