Thermal processing of finely comminuted cooked sausages: Influence of diameter and casing type
Naslov
Thermal processing of finely comminuted cooked sausages: Influence of diameter and casing type
Identifikator
/unibl/sci/idNaucniRad:38536
Tip
Pronađite slične unoseConference Paper
Datum
Pronađite slične unose2026-05
Bibliografski citat
A. Velemir, D. Savanović, S. Mandić, A. Savić, J. Bejatović, Thermal processing of finely comminuted cooked sausages: Influence of diameter and casing type, Book of Proceedings, pp. 214 - 221, May, 2026
Početna stranica
214
Krajnja stranica
221
Prezentovano
XV International Symposium on Agricultural Sciences "AgroReS 2026"
Je dio
Book of Proceedings
Lista autora
Position: 150832 (13 views)