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
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| Info | APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 13, str. - |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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