Effects of non-meat proteins on the quality of fermented sausages

Naslov

Effects of non-meat proteins on the quality of fermented sausages

Identifikator

/unibl/sci/idNaucniRad:25835

Tip

Datum

Bibliografski citat

A. Velemir, S. Mandić, G. Vučić, D. Savanović, Effects of non-meat proteins on the quality of fermented sausages, Foods and Raw Materials, Vol. 8, No. 2, pp. 259 - 267, 2020

Referenca

Početna stranica

259

Krajnja stranica

267

Je dio

Foods and Raw Materials
2310-9599

Veza

Lista autora

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