doiFil / Faculty of Philology, University of Belgrade
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Sensory Quality, Oxidative Stability, Textural and Fatty Acid Profile of Nitrite-Reduced Kulen Fermented Sausage During Ripening
Stefan Simunović
Vesna Ž. Đorđević
Sara Simunović
Daniel Franco
Slaviša Stajić
Igor Tomašević
Meat Technology, Vol. 64 (2023), No. 2
Article 38 (p. 212–217)
https://doi.org/10.18485/meattech.2023.64.2.38
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@article{simunovicetal:2023kulenripening,
author = {Simunović, Stefan and Đorđević, Vesna Ž. and Simunović, Sara and Franco, Daniel and Stajić, Slaviša and Tomašević, Igor},
title = {Sensory Quality, Oxidative Stability, Textural and Fatty Acid Profile of Nitrite-Reduced Kulen Fermented Sausage During Ripening},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {212--217},
howpublished = {print},
language = {english},
note = {38},
doi = {10.18485/meattech.2023.64.2.38},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=38},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-38.pdf}
}