Open Science Research Excellence
Jokanović, M. "Proximate Composition and Textural Properties of Cooked Sausages Formulated from Mechanically Deboned Chicken Meat with Addition of Chicken Offal ". World Academy of Science, Engineering and Technology, International Science Index 89, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, (2014), 8(5), 424 - 427.