Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

dc.creator	Jambrak, Anet Rezek
dc.creator	Donsi, Francesco
dc.creator	Paniwnyk, Larysa
dc.creator	Đekić, Ilija
dc.date.accessioned	2020-12-17T22:39:11Z
dc.date.available	2020-12-17T22:39:11Z
dc.date.issued	2019
dc.identifier.issn	0146-9428
dc.identifier.uri	http://aspace.agrif.bg.ac.rs/handle/123456789/5084
dc.publisher	Wiley-Hindawi, London
dc.rights	openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	Journal of Food Quality
dc.title	Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects	en
dc.type	contributionToPeriodical
dc.rights.license	BY
dc.citation.rank	M23
dc.identifier.doi	10.1155/2019/2171375
dc.identifier.fulltext	http://aspace.agrif.bg.ac.rs/bitstream/id/3599/5081.pdf
dc.identifier.scopus	2-s2.0-85062598075
dc.identifier.wos	000460255300001
dc.type.version	publishedVersion