文献
J-GLOBAL ID:202002218566413192
整理番号:20A0349730
茶ソーセージの官能及び化学パラメータの評価【JST・京大機械翻訳】
Assessment of sensory and chemical parameters of tea sausage
著者 (7件):
Brankovic Lazic I
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
,
Lilic S
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
,
Jovanovic J
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
,
Raseta M
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
,
Mrdovic B
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
,
Trbovic D
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
,
Nastasijevic I
(Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia)
資料名:
IOP Conference Series: Earth and Environmental Science
(IOP Conference Series: Earth and Environmental Science)
巻:
333
号:
1
ページ:
012048 (6pp)
発行年:
2019年
JST資料番号:
W5558A
ISSN:
1755-1307
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)