[1]
V. Gajdov, A. Radovanović, T. Lužajić-Božinovski, D. Marković, S. Stajković, and I. Milošević, “Histological and histochemical analysis of dry fermented sausage of kulen composition”, meat_technology, vol. 62, no. 2, pp. 104-112, Dec. 2021.