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Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life

dc.contributor.authorVranešević, Jelena
dc.contributor.authorVidaković-Knežević, Suzana
dc.contributor.authorNovaković, Anja
dc.contributor.authorPavlović, Anđela
dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorKureljušić, Jasna
dc.contributor.authorVasilev, Dragan
dc.date.accessioned2024-01-04T14:23:12Z
dc.date.available2024-01-04T14:23:12Z
dc.date.issued2023-10-01
dc.identifier.issn2466-2852
dc.identifier.urihttps://repo.niv.ns.ac.rs/xmlui/handle/123456789/740
dc.description.sponsorshipThis 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.isoenen_US
dc.sourceMeat Technology special issue, 62nd International Meat Industry Conference (MEATCON2023) Kopaoniken_US
dc.subjectMAPen_US
dc.subjectPorken_US
dc.subjectHamen_US
dc.subjectSausageen_US
dc.subjectKulenen_US
dc.subjectPancettaen_US
dc.titleMicrobiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf lifeen_US
dc.typeConference paperen_US
dc.identifier.doi10.18485/meattech.2023.64.2.68
dc.citation.volume64en_US
dc.citation.issue2en_US
dc.citation.spage360en_US
dc.citation.epage364en_US
dc.citation.rankM33en_US
dc.type.versionpublisheden_US


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