Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/22597| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Pejkovski Zlatko | en_US |
| dc.contributor.author | Silovksa NIkolova Aleksandra | en_US |
| dc.contributor.author | Belichovska Katerina | en_US |
| dc.contributor.author | Gaspelin Lea | en_US |
| dc.contributor.author | Polak Tomas | en_US |
| dc.contributor.author | Bozidar Zlender | en_US |
| dc.contributor.author | Ockerman Herber | en_US |
| dc.date.accessioned | 2022-08-24T20:09:55Z | - |
| dc.date.available | 2022-08-24T20:09:55Z | - |
| dc.date.issued | 2009 | - |
| dc.identifier.citation | 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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/22597 | - |
| dc.publisher | Institute of Meat Hygiene and Technology | en_US |
| dc.subject | processed chicken, frankfurter-sausages, vegetable fats,vegetable oils, sensory properries | en_US |
| dc.title | Effect of vegetable fats and oils on sensory characteristics of processed chicken frankfurter-style sausages | en_US |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| Appears in Collections: | Faculty of Agricultural Sciences and Food: Journal Articles | |
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