1.
Gajdov V, Radovanović A, Lužajić-Božinovski T, Marković D, Stajković S, Milošević I. Histological and histochemical analysis of dry fermented sausage of kulen composition. meat_technology [Internet]. 16Dec.2021 [cited 16May2022];62(2):104-12. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/2021.62.2.3