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.
Revue:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Année de publication: 2021

Volumen: 58

Número: 10

Pages: 3993-4001

Type: Article

DOI: 10.1007/S13197-020-04862-Z GOOGLE SCHOLAR
La source de données: Scopus