Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/30656
DC FieldValueLanguage
dc.contributor.authorVuksanović Nikola-
dc.contributor.authorPortić Milijanko-
dc.contributor.authorTešanović Dragan-
dc.contributor.authorKalenjuk Bojana-
dc.contributor.authorDragičević Darko-
dc.date.accessioned2020-12-14T18:44:13Z-
dc.date.available2020-12-14T18:44:13Z-
dc.date.issued2014-
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/30656-
dc.language.isoen-
dc.relation.ispartofSAFE FOOD, XVIII International ECO-COnference 2014, SAFE FOOD, Novi Sad, Srbija, 2014en
dc.sourceCRIS UNS-
dc.source.urihttp://cris.uns.ac.rs-
dc.titleThe sensory quality assessment of roasted pig in the restaurants in Belgradeen
dc.typeConference Paperen
dc.identifier.urlhttps://www.cris.uns.ac.rs/record.jsf?recordId=93555&source=BEOPEN&language=enen
dc.relation.lastpage439-
dc.relation.firstpage431-
dc.identifier.externalcrisreference(BISIS)93555-
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptPrirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo-
crisitem.author.deptPrirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo-
crisitem.author.deptPrirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo-
crisitem.author.parentorgPrirodno-matematički fakultet-
crisitem.author.parentorgPrirodno-matematički fakultet-
crisitem.author.parentorgPrirodno-matematički fakultet-
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