doiFil / Faculty of Philology, University of Belgrade
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Microbiological Parameters and Sensory Characteristics of Sliced Meat Products Packaged in Modified Atmosphere Throughout the Shelf Life
Jelena Vranešević
Suzana Vidaković Knežević
Anja Novaković
Anđela Pavlović
Snežana Škaljac
Jasna Kureljušić
Dragan Vasilev
Meat Technology, Vol. 64 (2023), No. 2
Article 68 (p. 360–364)
https://doi.org/10.18485/meattech.2023.64.2.68
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@article{vranesevicetal:2023modifyatmosphere,
author = {Vranešević, Jelena and Vidaković Knežević, Suzana and Novaković, Anja and Pavlović, Anđela and Škaljac, Snežana and Kureljušić, Jasna and Vasilev, Dragan},
title = {Microbiological Parameters and Sensory Characteristics of Sliced Meat Products Packaged in Modified Atmosphere Throughout the Shelf Life},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {360--364},
howpublished = {print},
language = {english},
note = {68},
doi = {10.18485/meattech.2023.64.2.68},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=68},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-68.pdf}
}