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dc.creatorStajić, Slaviša
dc.creatorŽivković, Dušan
dc.creatorPerunović, Marija
dc.creatorŠobajić, Slađana
dc.creatorVranić, Danijela
dc.date.accessioned2019-09-02T11:23:54Z
dc.date.available2019-09-02T11:23:54Z
dc.date.issued2011
dc.identifier.issn2211-601X
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/1493
dc.description.abstractThree batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control varianten
dc.publisherElsevier Science BV, Amsterdam
dc.rightsopenAccess
dc.source11th International Congress on Engineering And Food (ICEF11)
dc.subjectindex of atherogenicityen
dc.subjectprimitive breedsen
dc.subjectcholesterolen
dc.subjectfatty acidsen
dc.subjectSremska sausageen
dc.titleCholesterol content and atherogenicity of fermented sausages made of pork meat from various breedsen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractВранић, Данијела; Перуновић, Марија; Стајић, Славиша; Живковић, Душан; Шобајић, Слађана;
dc.citation.volume1
dc.citation.spage568
dc.citation.epage575
dc.citation.other1: 568-575
dc.identifier.wos000314355500086
dc.identifier.doi10.1016/j.profoo.2011.09.086
dc.identifier.rcubconv_2767
dc.type.versionpublishedVersion


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