Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/22426| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Belichovska, Daniela | en_US |
| dc.contributor.author | Pejkovski, Zlatko | en_US |
| dc.contributor.author | Silovska Nikolova, Aleksandra | en_US |
| dc.contributor.author | Belichovska, Katerina | en_US |
| dc.contributor.author | Nastova, Rodne | en_US |
| dc.contributor.author | Gjorgovska, Natasha | en_US |
| dc.date.accessioned | 2022-08-19T21:57:05Z | - |
| dc.date.available | 2022-08-19T21:57:05Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/22426 | - |
| dc.publisher | University Ss. Ciril and Methodius in Skopje | en_US |
| dc.relation.ispartof | Macedonian Journal of Animal Science | en_US |
| dc.title | CHEMICAL AND FATTY ACID COMPOSITION OF POULTRY MEAT AND PORK FATBACK AS A RAW MATERIAL FOR THE PRODUCTION OF FRANKFURTERS | en_US |
| dc.type | Article | en_US |
| dc.identifier.doi | 10.54865/mjas20101-2023b | - |
| dc.identifier.volume | 10 | - |
| dc.identifier.issue | 1-2 | - |
| dc.identifier.fpage | 23 | - |
| dc.identifier.lpage | 28 | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| crisitem.author.dept | Faculty of Agricultural Sciences and Food | - |
| crisitem.author.dept | Faculty of Agricultural Sciences and Food | - |
| Appears in Collections: | Faculty of Agricultural Sciences and Food: Journal Articles | |
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