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/ Филолошки факултет, Универзитет у Београду

@article{iheagwaraetal:2021rheologicaldriedbeef,
author = {Iheagwara, Marcquin C. and Okonkwo, Thomas M. and Ofoedu, Chigozie E. and Shorstkii, Ivan and Okpala, Charles Odilichukwu R.},
title = {Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2021},
volume = {62},
number = {1},
howpublished = {print},
language = {english},
pages = {14--26},
note = {2},
doi = {10.18485/meattech.2021.62.1.2},
doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.1.2},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2021-1/meattech-2021-62-1-2.pdf}
}