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Effects of non-meat proteins on the quality of fermented sausages /unibl/sci/idNaucniRad:25835 https://dx.doi.org/10.21603/2308-4057-2020-2-259-267 Academic Article text 2020 А. Велемир, С. Мандић, Г. Вучић, 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 http://jfrm.ru/files/archive/16/Velemir.pdf 259 267 Foods and Raw Materials 2310-9599 https://tf.unibl.org https://tf.unibl.org https://tf.unibl.org https://tf.unibl.org Foods and Raw Materials 2310-9599 https://www.unibl.org/sr-lat/fis/zaposlen/1487-ana-velemir /unibl/author/Snježana Mandić https://www.unibl.org/sr-lat/fis/zaposlen/1472-goran-vucic https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic 267 259 https://www.unibl.org/sr-lat/fis/zaposlen/1487-ana-velemir /unibl/author/Snježana Mandić https://www.unibl.org/sr-lat/fis/zaposlen/1472-goran-vucic https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic https://www.pub.unibl.org/s/cir/item/38518