doiFil / Faculty of Philology, University of Belgrade
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Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage
Predrag Ikonić
Tatjana Peulić
Marija Jokanović
Jovana Delić
Snežana Škaljac
Branislav Šojić
Ljubiša Šarić
Meat Technology, Vol. 64 (2023), No. 2
Article 11 (p. 63–68)
https://doi.org/10.18485/meattech.2023.64.2.11
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@article{ikonicetal:2023physicohchemical,
author = {Ikonić, Predrag and Peulić, Tatjana and Jokanović, Marija and Delić, Jovana and Škaljac, Snežana and Šojić, Branislav and Šarić, Ljubiša},
title = {Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {63--68},
howpublished = {print},
language = {english},
note = {11},
doi = {10.18485/meattech.2023.64.2.11},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=11},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-11.pdf}
}