doiFil / Faculty of Philology, University of Belgrade
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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
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@Article{borovicetal2018porkstew,
author = {Borovic, Branka and Lilic, Slobodan and Vranic, Danijela and Babic Milijasevic, Jelena and Lakicevic, Brankica and Velebit, Branko and Nikolic, Aleksandra},
title = {Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2018},
volume = {59},
number = {2},
howpublished = {print},
language = {english},
pages = {110--113},
note = {5},
doi = {10.18485/meattech.2018.59.2.5},
doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/117},
url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/117/84}
}