Преглед Radovi istraživača / Researchers' publications тема: "free fatty acid value"
Приказ резултата 1-1 од 1
-
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)