Mitrović R, Janjić J, Janković V, Lakićević B, Milojević L, Velebit B, Baltić B. Changes in bacterial status and aw values during the maturation of fermented sausages. meat_technology [Internet]. 1Nov.2023 [cited 27Sep.2024];64(2):106-10. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.2.18