doiFil / Faculty of Philology, University of Belgrade
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Sensory and Chemical Characteristics of Dry Fermented Sausages
Jelena Jovanović
Ivana Branković Lazić
Aleksandra Nikolić
Mladen Rašeta
Boris Mrdović
Tatjana Baltić
Jelena Babić Milijašević
Meat Technology, Vol. 64 (2023), No. 2 , p. 412–415
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@article{jovanovicetal:2023dryfermented,
author = {Jovanović, Jelena and Branković Lazić, Ivana and Nikolić, Aleksandra and Rašeta, Mladen and Mrdović, Boris and Baltić, Tatjana and Babić Milijašević, Jelena},
title = {Sensory and Chemical Characteristics of Dry Fermented Sausages},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {412--415},
howpublished = {print},
language = {english},
note = {79},
doi = {10.18485/meattech.2023.64.2.79},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=79},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-79.pdf}
}