Sensory evaluation as tool in quality improvement of boiled chicken sausage.

Naslov

Sensory evaluation as tool in quality improvement of boiled chicken sausage.

Identifikator

/unibl/sci/idNaucniRad:214

Tip

Pronađite slične unoseConference Paper
Pronađite slične unosetext

Datum

Pronađite slične unose2012-05

Bibliografski citat

D. Savanović, S. Grujić, R. Grujić, J. Savanović, Sensory evaluation as tool in quality improvement of boiled chicken sausage., Proceedings. 6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia, pp. 1207 - 1212, May, 2012

Početna stranica

1207

Krajnja stranica

1212

Prezentovano

6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012.

Je dio

Proceedings. 6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia

Veza

Pronađite slične unoseTehnološki fakultet
Pronađite slične unoseTehnološki fakultet

Lista autora

Pronađite slične unoseDanica Savanović
Pronađite slične unoseSlavica Grujić
Pronađite slične unoseRadoslav Grujić
Pronađite slične unoseJovo Savanović

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