doiFil / Faculty of Philology, University of Belgrade

@article{vidosavljevicetal2025:consumenano2, author = {Vidosavljević, Milica and Peulić, Tatjana and Ikonić, Predrag and Ikonić, Bojana and Delić, Jovana and Jokanović, Marija and Lazarević, Jasmina}, orcid = {0000-0002-4872-8127 and 0000-0002-7074-4633 and 0000-0002-4882-8048 and 0000-0003-4053-9193 and 0000-0002-8764-4110 and 0000-0002-1282-175X and 0000-0003-0538-3365}, affiliation = {University of Novi Sad — Institute of Food Technology ;; University of Novi Sad — Institute of Food Technology ;; University of Novi Sad — Institute of Food Technology ;; University of Novi Sad — Faculty of Technology ;; University of Kragujevac — Institute for Information Technologies ;; University of Novi Sad — Faculty of Technology ;; University of Novi Sad — Institute of Food Technology}, affid = {https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ;; https://ror.org/01mzbks65 ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59}, affplace = {Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Kragujevac, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia}, department = {nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Daily Consumption of Sodium and Nitrite from Serbian Meat Products: Insights from Principal Component Analysis}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {484--489}, howpublished = {print}, language = {english}, funder = {Ministry of Science, Technological Development and Innovation of the Republic of Serbia}, funderid = {https://ror.org/01znas443}, awardnum = {451-03-136/2025-03/200222}, project = {noproject}, note = {83}, doi = {10.18485/meattech.2025.66.3.83}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=83}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-83.pdf} }