Vranić D, Petronijević R, Silađi Čaba, Đinović-Stojanović J, Gerić T, Lilić S, Mitić D. Fat and fatty acid content as indicators of declared origin and composition of fermented sausage. meat_technology [Internet]. 30Oct.2025 [cited 11Dec.2025];66(3):454-60. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/2025.66.3.78