/ ´╗┐Faculty of Philology, University of Belgrade

Issues:

Vol. 59 (2018), No. 1

Vol. 59 (2018), No. 2

Vol. 60 (2019), No. 1

Vol. 60 (2019), No. 2

Vol. 61 (2020), No. 1


Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew



Branka Borovic, Slobodan Lilic, Danijela Vranic, Jelena Babic Milijasevic, Brankica Lakicevic, Branko Velebit, Aleksandra Nikolic



Meat Technology, Vol. 59 (2018) No. 2

Article 5 (p. 110-113)

https://doi.org/10.18485/meattech.2018.59.2.5

Read full text



Citation export: