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Changes in Bacterial Status and aw Values During the Maturation of Fermented Sausages



Radmila Mitrović
Jelena Janjić
Vesna Janković
Brankica Lakićević
Lazar Milojević
Branko Velebit
Branislav Baltić


Meat Technology, Vol. 64 (2023), No. 2

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@article{mitrovicetal:2023awvalues, author = {Mitrović, Radmila and Janjić, Jelena and Janković, Vesna and Lakićević, Brankica and Milojević, Lazar and Velebit, Branko and Baltić, Branislav}, title = {Changes in Bacterial Status and aw Values During the Maturation of Fermented Sausages}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2023}, volume = {64}, number = {2}, pages = {106--110}, howpublished = {print}, language = {english}, note = {18}, doi = {10.18485/meattech.2023.64.2.18}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=18}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-18.pdf} }