[1]
Vranić, D., Petronijević, R., Silađi, Čaba, Đinović-Stojanović, J., Gerić, T., Lilić, S. and Mitić, D. 2025. Fat and fatty acid content as indicators of declared origin and composition of fermented sausage. Scientific journal "Meat Technology". 66, 3 (Oct. 2025), 454-460. DOI:https://doi.org/10.18485/meattech.2025.66.3.78.