Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 120, doi. 10.18485/meattech.2018.59.2.7
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- Publication type:
- Article
Works matching IS 24664812 AND DT 2018 AND VI 59 AND IP 2
Results: 8
1
2
Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 114, doi. 10.18485/meattech.2018.59.2.6
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- Publication type:
- Article
3
Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 110, doi. 10.18485/meattech.2018.59.2.5
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- Publication type:
- Article
4
Measuring Competitiveness in the Meat Industry Market: Are There Any Oligopolies in Serbia.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 127, doi. 10.18485/meattech.2018.59.2.8
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- Publication type:
- Article
5
Evaluation of the content and safety of nitriteutilisation in meat products in Serbia in the period 2016-2018.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 102, doi. 10.18485/meattech.2018.59.2.4
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- Publication type:
- Article
6
Concentration of arsenic and heavy metals in snail tissues.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 75, doi. 10.18485/meattech.2018.59.2.1
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- Publication type:
- Article
7
Effects of different hydrocolloids on the texture profile of chicken meat emulsions.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 91, doi. 10.18485/meattech.2018.59.2.3
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- Publication type:
- Article
8
Effect of incorporating blackthorn fruit (Prunus spinosa L.) extract in natural casing on quality of Kranjska sausage.
- Published in:
- Meat Technology, 2018, v. 59, n. 2, p. 80, doi. 10.18485/meattech.2018.59.2.2
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- Publication type:
- Article