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Effect of processing conditions on strawberries sensory quality /unibl/sci/idNaucniRad:13723 Conference Paper text 2016-10 S. Grujić, B. Odžaković, Effect of processing conditions on strawberries sensory quality, Proceedings of III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, 25-27.10.2016. Novi Sad, Serbia, pp. 625 - 630, Oct, 2016 http://foodtech2016.uns.ac.rs/uploads/images/docs/Food_Kongres_NO_ISP.pdf 625 630 III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, Proceedings of III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, 25-27.10.2016. Novi Sad, Serbia https://tf.unibl.org https://tf.unibl.org III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, Proceedings of III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, 25-27.10.2016. Novi Sad, Serbia https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic 630 625 https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic https://www.pub.unibl.org/s/cir/item/26779