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Effect of selected additives on quality improvement and colour stability of finely comminuted chicken sausages | Uticaj odabranih aditiva na poboljsanje kvaliteta i stabilnost boje fino usitnjenih barenih kobasica od pileceg mesa

2009

Grujic, S., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnoloski fakultet | Grujic, R., Univerzitet u Istocnom Sarajevu, Zvornik (Bosnia and Herzegovina). Tehnoloski fakultet | Savatovic, D. | Odzakovic, B. | Dejanovic, M., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnoloski fakultet

AGROVOC Keywords
additif alimentaire aditivos alimentarios analyse organoleptique carne de pollo chicken meat color colour couleur food additives organoleptic analysis salchicha saucisse sausages viande de poulet
Bibliographic information
Publisher
Institut za higijenu i tehnologiju mesa
Pagination
p. 141-142
Other Subjects
Analisis organoleptico
Language
English, Serbian
Note
Summaries only
ISBN
978-86-82547-05-1
Type
Conference; Summary
Source
Book of abstracts. International 55th meat industry conference, Matekalo-Sverak, V. (ed.)Veskovic-Moracanin, S. (ed.)Spiric, A. (ed.).- Beograd (Serbia): Institut za higijenu i tehnologiju mesa, 2009. Medjunarodno savetovanje industrije mesa, 55, Tara - Hotel Omorika (Serbia), 15-17 Jun 2009.- 978-86-82547-05-1.- p. 141-142
Conference
Medjunarodno savetovanje industrije mesa, 55, Tara - Hotel Omorika (Serbia), 15-17 Jun 2009
2009-03-15
AGRIS AP
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