Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics

dc.creator	Tomašević, Igor
dc.creator	Nedeljković, Aleksandar
dc.creator	Stanišić, Nikola
dc.creator	Pudja, Predrag
dc.date.accessioned	2020-12-17T21:34:12Z
dc.date.available	2020-12-17T21:34:12Z
dc.date.issued	2016
dc.identifier.issn	0015-363X
dc.identifier.uri	http://aspace.agrif.bg.ac.rs/handle/123456789/4024
dc.publisher	Deutscher Fachverlag Gmbh, Frankfurt Main
dc.rights	restrictedAccess
dc.source	Fleischwirtschaft
dc.title	Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics	en
dc.type	article
dc.rights.license	ARR
dc.citation.epage	107
dc.citation.issue	6
dc.citation.other	96(6): 103-107
dc.citation.rank	M23
dc.citation.spage	103
dc.citation.volume	96
dc.identifier.rcub	https://hdl.handle.net/21.15107/rcub_agrospace_4024
dc.identifier.wos	000378974800087
dc.type.version	publishedVersion

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