[1]
Kilibarda, N., Brdar, I., Baltic, B., Markovic, V., Mahmutovic, H., Karabasil, N. and Stanisic, S. 2018. The safety and quality of sous vide food. Scientific journal "Meat Technology". 59, 1 (Aug. 2018), 38-45. DOI:https://doi.org/10.18485/meattech.2018.59.1.5.