Rašeta, M., Petronijević, R., Lukić, M., Mrdović, B., Jovanović, J., Tarić, E., & Zsolt, B. (2026). Quantifying heat intensity during thermal processing of smoked pork loin using p value kinetics. Scientific Journal "Meat Technology", 67(1), 8-18. https://doi.org/10.18485/meattech.2026.67.1.2