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

Any de publicació: 2021

Volum: 58

Número: 10

Pàgines: 3993-4001

Tipus: Article

DOI: 10.1007/S13197-020-04862-Z GOOGLE SCHOLAR
Font de les dades: Scopus