1.
Lilić S, Matekalo-Sverak V, Vranić D, Saičić S, Okanović Đorđe, Pejkovski Z. Važnije promene proteina i lipida tokom soljenja i sušenja svinjskog mesa. meat_technology [Internet]. 28Dec.2011 [cited 1May2024];52(2):17-4. Available from: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/278