Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/22597| Title: | Effect of vegetable fats and oils on sensory characteristics of processed chicken frankfurter-style sausages | Authors: | Pejkovski Zlatko Silovksa NIkolova Aleksandra Belichovska Katerina Gaspelin Lea Polak Tomas Bozidar Zlender Ockerman Herber |
Keywords: | processed chicken, frankfurter-sausages, vegetable fats,vegetable oils, sensory properries | Issue Date: | 2009 | Publisher: | Institute of Meat Hygiene and Technology | Source: | Pejkovski, Z., Silovska-Nikolova, A., Belichovska, K., Gasperlin, L., Polak, T., Žlender, B., Lilić, S., & Ockerman, H. (2009). Effect of vegetable fats and oils on sensory characteristics of processed chicken sausages. Scientific Journal "Meat Technology", 50(5-6), 351-357. | URI: | http://hdl.handle.net/20.500.12188/22597 |
| Appears in Collections: | Faculty of Agricultural Sciences and Food: Journal Articles |
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.