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Assessment of technological characteristics in chicken saus..:
Petričević, Maja
;
Stamenić, Tamara
;
Keškić, Tanja
...
info:eu-repo/grantAgreement/MESTD/inst-2020/200022/RS//. , 2024
Link:
http://r.istocar.bg.ac.rs/handle/123456789/982
RT Journal T1
Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction
UL https://suche.suub.uni-bremen.de/peid=base-ftinstanimalhusb:oai:r.istocar.bg.ac.rs:123456789_982&Exemplar=1&LAN=DE A1 Petričević, Maja A1 Stamenić, Tamara A1 Keškić, Tanja A1 Stanišić, Nikola A1 Stanojković, Aleksandar A1 Delić, Nikola A1 Petričević, Veselin PB University of Zagreb Faculty of Agriculture, Zagreb, Croatia YR 2024 K1 inulin K1 fat K1 cooked chicken sausages K1 functional food JF info:eu-repo/grantAgreement/MESTD/inst-2020/200022/RS// LK http://r.istocar.bg.ac.rs/handle/123456789/982 DO http://r.istocar.bg.ac.rs/handle/123456789/982 SF ELIB - SuUB Bremen
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