EJPAU 2010. Grujić S. , Grujić R. , Poljašević J. EFFECT OF FOOD ADDITIVES ON SENSORY CHARACTERISTICS OF THERMO-STABLE MARMALADE

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2010
Volume 13
Issue 2/volume13

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Grujić S. , Grujić R. , Poljašević J. 2010. EFFECT OF FOOD ADDITIVES ON SENSORY CHARACTERISTICS OF THERMO-STABLE MARMALADE, EJPAU 13(2/volume13), #11.
Available Online: http://www.ejpau.media.pl/volume13/issue2/volume13/art-11.html

EFFECT OF FOOD ADDITIVES ON SENSORY CHARACTERISTICS OF THERMO-STABLE MARMALADE

Slavica Grujić¹, Radoslav Grujić², Jelena Poljašević¹
¹ Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
² Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina

ABSTRACT

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Key words: thermo-stable marmalade, additives, sensory characteristics. Error: articles/volume13/issue2/volume13/art-11.html is not uploaded to the server

Slavica Grujić
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina

email: grujicslavica@yahoo.com

Radoslav Grujić
Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina

Jelena Poljašević
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.