The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage
Crossref DOI link: https://doi.org/10.30574/wjarr.2021.9.3.0097
Published Online: 2021-03-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
Monika Stojanova,
Dragutin Đukić,