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.
Aldizkaria:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Argitalpen urtea: 2021

Alea: 58

Zenbakia: 10

Orrialdeak: 3993-4001

Mota: Artikulua

DOI: 10.1007/S13197-020-04862-Z GOOGLE SCHOLAR
Datuen iturria: Scopus