Autori: Joeres Eike
| Naslov | Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process (Article) |
| Autori | Joeres Eike Ristic Dusan Tomasevic Igor B Smetana Sergiy Heinz Volker Terjung Nino |
| Info | APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 13, str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
