The influence of oleogels on the nutritional value, oxidative stability, rheological - sensory characteristics of different types of sausages

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Stamatovska, Viktorija and Delinikolova, Eleonora and Temelkovska, Katerina (2023) The influence of oleogels on the nutritional value, oxidative stability, rheological - sensory characteristics of different types of sausages. In: International Congress on Natural, Health Sciences and Technology. 3rd International Conference of Food Technology and Nutrition, 17-19 May, 2023, Tetovо, Republic of North Macedonia.

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Item Type:	Conference or Workshop Item (Lecture)
Subjects:	Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions:	Faculty of Technology and Technical Sciences
Depositing User:	Mr Jordan Martinovski
Date Deposited:	04 Sep 2023 12:20
Last Modified:	20 Feb 2025 11:35
URI:	https://eprints.uklo.edu.mk/id/eprint/8790

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