The utilisation of grapeseed oil in improving the quality of dry fermented sausages
Version of Record online: 6 MAY 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 11, pages 2356–2363, November 2014
How to Cite
Stajić, S., Živković, D., Tomović, V., Nedović, V., Perunović, M., Kovjanić, N., Lević, S. and Stanišić, N. (2014), The utilisation of grapeseed oil in improving the quality of dry fermented sausages. International Journal of Food Science & Technology, 49: 2356–2363. doi: 10.1111/ijfs.12555
- Issue online: 10 OCT 2014
- Version of Record online: 6 MAY 2014
- Manuscript Accepted: 18 MAR 2014
- Manuscript Received: 15 NOV 2013
- Ministry of Education, Science and Technological Development
- Republic of Serbia. Grant Numbers: III–46009, III–46010
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