dc.contributor.author | Vranešević, Jelena | |
dc.contributor.author | Vidaković-Knežević, Suzana | |
dc.contributor.author | Novaković, Anja | |
dc.contributor.author | Pavlović, Anđela | |
dc.contributor.author | Škaljac, Snežana | |
dc.contributor.author | Kureljušić, Jasna | |
dc.contributor.author | Vasilev, Dragan | |
dc.date.accessioned | 2024-01-04T14:23:12Z | |
dc.date.available | 2024-01-04T14:23:12Z | |
dc.date.issued | 2023-10-01 | |
dc.identifier.issn | 2466-2852 | |
dc.identifier.uri | https://repo.niv.ns.ac.rs/xmlui/handle/123456789/740 | |
dc.description.sponsorship | This study was funded by Ministry of Science, Technological Development and Innovation of Republic of Serbia by the Contract of implementation and funding of research work of NIV‑NS in 2023, Contract No: 451-03-47/2023-01/200031. | en_US |
dc.language.iso | en | en_US |
dc.source | Meat Technology special issue, 62nd International Meat Industry Conference (MEATCON2023) Kopaonik | en_US |
dc.subject | MAP | en_US |
dc.subject | Pork | en_US |
dc.subject | Ham | en_US |
dc.subject | Sausage | en_US |
dc.subject | Kulen | en_US |
dc.subject | Pancetta | en_US |
dc.title | Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life | en_US |
dc.type | Conference paper | en_US |
dc.identifier.doi | 10.18485/meattech.2023.64.2.68 | |
dc.citation.volume | 64 | en_US |
dc.citation.issue | 2 | en_US |
dc.citation.spage | 360 | en_US |
dc.citation.epage | 364 | en_US |
dc.citation.rank | M33 | en_US |
dc.type.version | published | en_US |