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dc.creatorŠobajić, Slađana
dc.creatorMirić, M
dc.creatorNikolić, V
dc.creatorMihajlović, M
dc.date.accessioned2019-09-02T10:48:44Z
dc.date.available2019-09-02T10:48:44Z
dc.date.issued1994
dc.identifier.issn0928-0987
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/112
dc.rightsrestrictedAccess
dc.sourceEuropean Journal of Pharmaceutical Sciences
dc.titleP43 Improvement of color stability in pork meat depending on dietary selenium supplementationen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractНиколић, В; Шобајић, Слађана; Мирић, М; Михајловић, М;
dc.citation.volume2
dc.citation.issue1-2
dc.citation.spage129
dc.citation.other2(1-2): 129-
dc.description.otherPolish State Committee for Scientific Research project No 6 P206 020 06
dc.identifier.doi10.1016/0928-0987(94)90216-X
dc.identifier.scopus2-s2.0-43949159572
dc.identifier.rcubconv_4588
dc.type.versionpublishedVersion


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