Siladji, C.; Djordjevic, V.; Borovic, B.; Heinz, V.; Terjung, N.; Katanic, N.; Tomasevic, I.
Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC). Foods 2024, 13, 4037.
https://doi.org/10.3390/foods13244037
AMA Style
Siladji C, Djordjevic V, Borovic B, Heinz V, Terjung N, Katanic N, Tomasevic I.
Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC). Foods. 2024; 13(24):4037.
https://doi.org/10.3390/foods13244037
Chicago/Turabian Style
Siladji, Caba, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, and Igor Tomasevic.
2024. "Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC)" Foods 13, no. 24: 4037.
https://doi.org/10.3390/foods13244037
APA Style
Siladji, C., Djordjevic, V., Borovic, B., Heinz, V., Terjung, N., Katanic, N., & Tomasevic, I.
(2024). Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC). Foods, 13(24), 4037.
https://doi.org/10.3390/foods13244037