Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

  1. Simunovic, S.
  2. Đorđević, V.
  3. Barba, F.J.
  4. Lorenzo, J.M.
  5. Rašeta, M.
  6. Janković, S.
  7. Tomasevic, I.
Revista:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Ano de publicación: 2021

Volume: 58

Número: 10

Páxinas: 3993-4001

Tipo: Artigo

DOI: 10.1007/S13197-020-04862-Z GOOGLE SCHOLAR
Fonte de datos: Scopus