doiFil / Faculty of Philology, University of Belgrade
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Evaluation of Sensory and Chemical Parameters of Fermented Sausages
Ivana Brankovic Lazic
Jelena Jovanovic
Stefan Simunovic
Mladen Raseta
Dejana Trbovic
Tatjana Baltic
Jelena Ciric
Meat Technology, Vol. 60 (2019), No. 2 , p. 84–90
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@Article{brankovicetal:2019evaluatesausage,
author = {Brankovic Lazic, Ivana and Jovanovic, Jelena and Simunovic, Stefan and Raseta, Mladen and Trbovic, Dejana and Baltic, Tatjana and Ciric, Jelena},
title = {Evaluation of Sensory and Chemical Parameters of Fermented Sausages},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2019},
volume = {60},
number = {2},
howpublished = {print},
language = {english},
pages = {84--90},
note = {2},
doi = {10.18485/meattech.2019.60.2.2},
doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.2},
url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2019.60.2.2/98}
}