Browsing Radovi istraživača / Researchers' publications by Subject "proximate composition"
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EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
(Institut za stočarstvo, Beograd-Zemun, 04-10-2023) -
Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages / Senzorna prihvatljivost sremske kobasice izrađene od mesa svinja različite starosti
(Institute of Meat Hygiene and Technology, Belgrade, 2011)