Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects
Izvor:
Journal of Food Quality, 2019Izdavač:
- Wiley-Hindawi, London
DOI: 10.1155/2019/2171375
ISSN: 0146-9428
WoS: 000460255300001
Scopus: 2-s2.0-85062598075
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Jambrak, Anet Rezek AU - Donsi, Francesco AU - Paniwnyk, Larysa AU - Đekić, Ilija PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5084 PB - Wiley-Hindawi, London T2 - Journal of Food Quality T1 - Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects DO - 10.1155/2019/2171375 ER -
@article{ author = "Jambrak, Anet Rezek and Donsi, Francesco and Paniwnyk, Larysa and Đekić, Ilija", year = "2019", publisher = "Wiley-Hindawi, London", journal = "Journal of Food Quality", title = "Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects", doi = "10.1155/2019/2171375" }
Jambrak, A. R., Donsi, F., Paniwnyk, L.,& Đekić, I.. (2019). Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects. in Journal of Food Quality Wiley-Hindawi, London.. https://doi.org/10.1155/2019/2171375
Jambrak AR, Donsi F, Paniwnyk L, Đekić I. Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects. in Journal of Food Quality. 2019;. doi:10.1155/2019/2171375 .
Jambrak, Anet Rezek, Donsi, Francesco, Paniwnyk, Larysa, Đekić, Ilija, "Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects" in Journal of Food Quality (2019), https://doi.org/10.1155/2019/2171375 . .