[1]
Brankovic Lazic, I., Jovanovic, J., Simunovic, S., Raseta, M., Trbovic, D., Baltic, T. and Ciric, J. 2019. Evaluation of sensory and chemical parameters of fermented sausages. Scientific journal "Meat Technology". 60, 2 (Dec. 2019), 84-90. DOI:https://doi.org/10.18485/meattech.2019.60.2.2.