APA (7th ed.) Citation

Božana, O., Slavica, G., Goran, V., & Jovanka, P. (2022). Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content. University of Banja Luka - Faculty of Agriculture, Banja Luka.

Chicago Style (17th ed.) Citation

Božana, Odžaković, Grujić Slavica, Vučić Goran, and Popov-Raljić Jovanka. Application of Sensory Analysis in the Assessment of the Quality of Meat Products with Different Sodium Chloride Content. University of Banja Luka - Faculty of Agriculture, Banja Luka, 2022.

MLA (9th ed.) Citation

Božana, Odžaković, et al. Application of Sensory Analysis in the Assessment of the Quality of Meat Products with Different Sodium Chloride Content. University of Banja Luka - Faculty of Agriculture, Banja Luka, 2022.