1.
Vesković-Moračanin S, Obradović D. THE MICROBIOLOGICAL ECOSYSTEM OF TRADITIONAL FERMENTED SAUSAGES IN SERBIA – POSSIBILITY TO CREATE OUR OWN STARTER CULTURES. meat_technology [Internet]. 25Jun.2009 [cited 22Nov.2024];50(1-2):60-7. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/323