1.
Jovanović J, Branković Lazić I, Nikolić A, Rašeta M, Mrdović B, Baltić T, Babić Milijašević J. Sensory and chemical characteristics of dry fermented sausages. meat_technology [Internet]. 1Nov.2023 [cited 27Sep.2024];64(2):412-5. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.2.79