[1]
S. Vesković-Moračanin, D. Karan, D. Trbović, Đorđe Okanović, N. Džinić, and M. Jokanović, “Colour and texture characteristics of ‘Užička’ fermented sausage produced in the traditional way”, meat_technology, vol. 54, no. 2, pp. 137-143, Dec. 2013.