Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

dc.creator	Stajić, Slaviša
dc.creator	Živković, Dušan
dc.creator	Perunović, Marija
dc.creator	Šobajić, Slađana
dc.creator	Vranić, Danijela
dc.date.accessioned	2019-09-02T11:23:54Z
dc.date.available	2019-09-02T11:23:54Z
dc.date.issued	2011
dc.identifier.issn	2211-601X
dc.identifier.uri	https://farfar.pharmacy.bg.ac.rs/handle/123456789/1493
dc.description.abstract	Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant	en
dc.publisher	Elsevier Science BV, Amsterdam
dc.rights	openAccess
dc.source	11th International Congress on Engineering And Food (ICEF11)
dc.subject	index of atherogenicity	en
dc.subject	primitive breeds	en
dc.subject	cholesterol	en
dc.subject	fatty acids	en
dc.subject	Sremska sausage	en
dc.title	Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds	en
dc.type	conferenceObject
dc.rights.license	ARR
dcterms.abstract	Вранић, Данијела; Перуновић, Марија; Стајић, Славиша; Живковић, Душан; Шобајић, Слађана;
dc.citation.volume	1
dc.citation.spage	568
dc.citation.epage	575
dc.citation.other	1: 568-575
dc.identifier.wos	000314355500086
dc.identifier.doi	10.1016/j.profoo.2011.09.086
dc.identifier.rcub	conv_2767
dc.type.version	publishedVersion

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