doiFil / Faculty of Philology, University of Belgrade

@article{begicetal2025:visockapecenica, author = {Begić, Munevera and Đinović-Stojanović, Jasna and Janković, Saša and Sarić, Zlatan and Dizdarević, Tarik and Čorbo, Selma}, orcid = {0000-0002-9425-8568 and 0000-0003-4602-0835 and 0000-0002-5223-6993 and 0000-0003-3072-8935 and noorcid and noorcid}, affiliation = {University of Sarajevo — Faculty of Agriculture and Food Science ;; Institute of Meat Hygiene and Technology ;; Institute of Meat Hygiene and Technology ;; University of Sarajevo — Faculty of Agriculture and Food Science ;; University of Sarajevo — Faculty of Agriculture and Food Science ;; University of Sarajevo — Faculty of Agriculture and Food Science}, affid = {https://ror.org/02hhwgd43 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/02hhwgd43 ;; https://ror.org/02hhwgd43 ;; https://ror.org/02hhwgd43}, affplace = {Sarajevo, Bosnia and Herzegovina ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Sarajevo, Bosnia and Herzegovina ;; Sarajevo, Bosnia and Herzegovina ;; Sarajevo, Bosnia and Herzegovina}, department = {nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Fatty Acid Composition of Visočka Pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {34--40}, howpublished = {print}, language = {english}, note = {5}, doi = {10.18485/meattech.2025.66.3.5}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=5}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-5.pdf} }