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dc.creatorTomašević, Igor B.
dc.creatorNedeljković, Aleksandar
dc.creatorStanišić, Nikola
dc.creatorPuda, Predrag
dc.date.accessioned2018-12-14T15:09:46Z
dc.date.available2018-12-14T15:09:46Z
dc.date.issued2016
dc.identifier.issn0015-363X
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/482
dc.publisherDeutscher Fachverlag Gmbh, Frankfurt Main
dc.rightsrestrictedAccess
dc.sourceFleischwirtschaft
dc.titleAuthenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometricsen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractНедељковић, Aлександар; Томашевић, Игор Б.; Станишић, Никола; Пуда, Предраг;
dc.citation.volume96
dc.citation.issue6
dc.citation.spage103
dc.citation.epage107
dc.citation.other96(6): 103-107
dc.citation.rankM23
dc.identifier.rcubKonv_85
dc.identifier.wos000378974800087


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