Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type
Naslov
Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type
Identifikator
Tip
Pronađite slične unoseAcademic Article
Datum
Pronađite slične unose2014-06
Bibliografski citat
D. Savanović, S. Grujić, R. Grujić, J. Savanović, Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type, QUALITY OF LIFE, Vol. 5, No. 1-2, pp. 19 - 32, Jun, 2014
Početna stranica
19
Krajnja stranica
32
Je dio
QUALITY OF LIFE
1986-602X
Lista autora
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