Open AccessQUALITATIVE CHARACTERISTICS OF SAUSAGES MADE WITH ADDITION OF PUMPKIN AND BLACK SEED OILS
Author(s) -
Boban Malinov
Publication year - 2020
Publication title -
journal of agriculture and plant sciences
Language(s) - English
Resource type - Journals
eISSN - 2545-4455
pISSN - 2545-4447
DOI - 10.46763/japs182025m
Subject(s) - peroxide value , acid value , food science , peroxide , chemistry , composition (language) , chemical composition , significant difference , horticulture , biology , mathematics , biochemistry , organic chemistry , linguistics , philosophy , statistics