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Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina
| Title: | Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina | Authors: | Begić, Munevera; Đinović-Stojanović, Jasna   ; Janković, Saša ; Sarić, Zlatan; Dizdarević, Tarik; Čorbo, Selma |
Issue Date: | 2025 | Publication: | Meat technology - Special Issue 66/3 2025 | ISSN: | 2466-4812 Meat Technology Search Idenfier |
Publisher: | Institute of Meat Hygiene and Technology | Type: | Article | Collation: | vol. 66 br. 3 str. 34-40 | DOI: | 10.18485/meattech.2025.66.3.5 | Scopus-ID: | 2-s2.0-105024216679 | URI: | https://unilib.phaidrabg.rs/o:8579 https://enauka.gov.rs/handle/123456789/1012943 |
M-category: | 24M24 |
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