Sensory Evaluation of Lamb’s Meat from Vlasina Lake, Serbia

Jasmina Stojiljkovc, Zoran Stojiljkovic, Dragutin Djukic

Open source

DOI: 10.9734/bpi/cras/v11/10068d
Published: 2021-06-26
Container: Cutting-edge Research in Agricultural Sciences Vol. 11
Publisher: Book Publisher International (a part of SCIENCEDOMAIN International)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.9734/bpi/cras/v11/10068d,
  title = {Sensory Evaluation of Lamb’s Meat from Vlasina Lake, Serbia},
  author = {Jasmina Stojiljkovc and Zoran Stojiljkovic and Dragutin Djukic},
  year = {2021},
  journal = {Cutting-edge Research in Agricultural Sciences Vol. 11},
  doi = {10.9734/bpi/cras/v11/10068d},
  url = {https://doi.org/10.9734/bpi/cras/v11/10068d}
}

RIS

TY  - JOUR
TI  - Sensory Evaluation of Lamb’s Meat from Vlasina Lake, Serbia
AU  - Jasmina Stojiljkovc
AU  - Zoran Stojiljkovic
AU  - Dragutin Djukic
PY  - 2021
JO  - Cutting-edge Research in Agricultural Sciences Vol. 11
DO  - 10.9734/bpi/cras/v11/10068d
UR  - https://doi.org/10.9734/bpi/cras/v11/10068d
ER  -

APA

Stojiljkovc, J., Stojiljkovic, Z., & Djukic, D. (2021). Sensory Evaluation of Lamb’s Meat from Vlasina Lake, Serbia. Cutting-edge Research in Agricultural Sciences Vol. 11. https://doi.org/10.9734/bpi/cras/v11/10068d

Source records

crossref · retrieved 2026-09-27T03:12:08.713Z