Crossmark

Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages

Published Online: 2020-09-30

Published Print: 2021-08

Authors

Ikonić, Predrag

Peulić, Tatjana

Jokanović, Marija

Šojić, Branislav

Škaljac, Snežana

Popović, Sanja

Šarić, Ljubiša

Novaković, Aleksandra

Tomović, Vladimir

Vasilev, Dragan
Funding

Funding for this research was provided by:

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja (TR31032)
License Information

Text and Data Mining valid from 2020-09-30

Version of Record valid from 2020-09-30
More Information

Article History

Revised: 21 August 2020

Accepted: 24 September 2020

First Online: 30 September 2020

Document is current