doi

Fil

/ Facultad de Filología, Universidad de Belgrado

@Article{ducicetal:2018serbiandryfermentedsausages,
author = {Ducic, Miroslav and Vranic, Danijela and Baltic, Milan},
title = {Selected Physico-Chemical Properties of Serbian Dry Fermented Sausages in Different Meat Industries},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2018},
volume = {59},
number = {2},
howpublished = {print},
language = {english},
pages = {120--126},
note = {7},
doi = {10.18485/meattech.2018.59.2.7},
doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/119},
url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/119/81}
}