Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening).

Naslov

Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening).

Identifikator

/unibl/sci/idNaucniRad:256

Tip

Datum

Bibliografski citat

D. Savanović, S. Grujić, R. Grujić, J. Savanović, Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening)., In Proceedings of The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA., pp. 539 - 550, Mar, 2013

Početna stranica

539

Krajnja stranica

550

Prezentovano

The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA

Je dio

In Proceedings of The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA.

Veza

Lista autora

Position: 24406 (38 views)