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Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics
dc.creator | Tomašević, Igor B. | |
dc.creator | Nedeljković, Aleksandar | |
dc.creator | Stanišić, Nikola | |
dc.creator | Puda, Predrag | |
dc.date.accessioned | 2018-12-14T15:09:46Z | |
dc.date.available | 2018-12-14T15:09:46Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 0015-363X | |
dc.identifier.uri | http://r.istocar.bg.ac.rs/handle/123456789/482 | |
dc.publisher | Deutscher Fachverlag Gmbh, Frankfurt Main | |
dc.rights | restrictedAccess | |
dc.source | Fleischwirtschaft | |
dc.title | Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Недељковић, Aлександар; Томашевић, Игор Б.; Станишић, Никола; Пуда, Предраг; | |
dc.citation.volume | 96 | |
dc.citation.issue | 6 | |
dc.citation.spage | 103 | |
dc.citation.epage | 107 | |
dc.citation.other | 96(6): 103-107 | |
dc.citation.rank | M23 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_ristocar_482 | |
dc.identifier.wos | 000378974800087 |
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