Simunović S, Đorđević V, Simunović S, Franco D, Stajić S, Tomašević I. Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening. meat_technology [Internet]. 1Nov.2023 [cited 27Sep.2024];64(2):212-7. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.2.38