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
Pronađite slične unoseAcademic Article
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
Početna stranica
259
Krajnja stranica
267
Je dio
Foods and Raw Materials
2310-9599
Veza
Lista autora
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