Concepedia
1
Publications
95
Citations
H-Index
2016
Active since
Affiliations
German Institute of Food Technologies(Current)
Bajo Bajovic is an author at German Institute of Food Technologies.
Publications per year
2016–2016
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
Alina Tamm, Tomás Bolumar, Bajo Bajovic et al. · Innovative Food Science & Emerging Technologies · 2016 · 95 citations
Cooked Ham, Salt Replacer Kcl, High Pressure Treatment
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