doiFil / Faculty of Philology, University of Belgrade
 |
 |
 |
 |
 |  |
 |
 |
 |
Fermented Dry Sremska Sausages Made of Pork Meat from Various Breeds — Chemical Content and Sensory Properties
Nenad Parunović
Jelena Ćirić
Tatjana Baltić
Dejana Trbović
Nikola Betić
Čedomir Radović
Radomir Savić
Meat Technology, Vol. 64 (2023), No. 2
Article 75 (p. 392–396)
https://doi.org/10.18485/meattech.2023.64.2.75
Citation export: |
 |
 |
@article{parunovicetal:2023sremska,
author = {Parunović, Nenad and Ćirić, Jelena and Baltić, Tatjana and Trbović, Dejana and Betić, Nikola and Radović, Čedomir and Savić, Radomir},
title = {Fermented Dry Sremska Sausages Made of Pork Meat from Various Breeds — Chemical Content and Sensory Properties},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {392--396},
howpublished = {print},
language = {english},
note = {75},
doi = {10.18485/meattech.2023.64.2.75},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=75},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-75.pdf}
}