Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 52
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- Publication type:
- Article
Works matching IS 24664812 AND DT 2017 AND VI 58 AND IP 1
Results: 8
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Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in production of meatballs in tomato sauce.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 47
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- Publication type:
- Article
3
Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 39
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- Publication type:
- Article
4
The application of high pressure processing in decontamination of dry fermented sausages.
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- Meat Technology, 2017, v. 58, n. 1, p. 32
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- Publication type:
- Article
5
Effect of pork to beef meat ratio on the physicochemical properties of frankfurters.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 26
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- Publication type:
- Article
6
The effects of immunocastration on male pig yield parameters and meat quality.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 1
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- Publication type:
- Article
7
Saturated fatty acids and total fat daily intake through consumption of processed meat products.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 16
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- Publication type:
- Article
8
Effect of genotype on physico-chemical characteristics of rabbit meat.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 10
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- Publication type:
- Article