Ristić, Milan. “THE MEANING OF SENSORY EVALUATION AS A CRITERION FOR MEAT QUALITY - A COMPARISON OF DIFFERENT MEAT (PRODUCTS)”. Scientific journal "Meat Technology" 50, no. 1-2 (June 25, 2009): 148-158. Accessed November 23, 2024. https://journalmeattechnology.com/index.php/meat_technology/article/view/333.