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 (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:	04 Sep 2023 12:20
URI:	https://eprints.uklo.edu.mk/id/eprint/8790

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