Different approaches in reformulation of dry fermented sausages.

Autor:	Simunović, Stefan, Gerić, Tamara, Baltić, Tatjana, Lazić, Ivana Branković, Milijašević, Milan, Stefanović, Srđan, Simunović, Sara Z.
Předmět:	SAUSAGES FOOD preservation ADIPOSE tissues MEAT MEAT industry VEGETABLE oils SALT
Zdroj:	Meat Technology; 2023, Vol. 64 Issue 3, p112-118, 7p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu