2026-04-25T05:50:54Z
https://www.pub.unibl.org/oai
oai:pub.unibl.org:37821
2024-06-12T15:38:21Z
Nutritive and sensory quality of commercial dry - fermented sausages - ”ČAJNA” type with different salt content
https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic
https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic
/unibl/author/Dragana Ivanović
https://www.unibl.org/sr-lat/fis/zaposlen/1472-goran-vucic
2021
Academic Article
text
31
26
/unibl/sci/idNaucniRad:29722
https://dx.doi.org/https://doi.org/10.7251/JEPM2101026O
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT
1840-4774
JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT
1840-4774
B. Odžaković, S. Grujić, D. Ivanović, G. Vučić, Nutritive and sensory quality of commercial dry - fermented sausages - ”ČAJNA” type with different salt content, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 13, No. 1, pp. 26 - 31, 2021