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eNauka >  Results >  Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia
Title: Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia
Authors: Ikonić, Predrag  ; Tasić, Tatjana  ; Petrović, Ljiljana ; Škaljac, Snežana  ; Jokanović, Marija  ; Mandić, Anamarija  ; Ikonić, Bojana  
Issue Date: 2013
Publication: Food Control
ISSN: 0956-7135 Food Control Search Idenfier
Publisher: Elsevier
Type: Article
Collation: vol. 30 br. 1 str. 69-75
DOI: 10.1016/j.foodcont.2012.06.021
WoS-ID: 000311175500012
Scopus-ID: 2-s2.0-84866637890
URI: https://enauka.gov.rs/handle/123456789/268360
https://open.uns.ac.rs/handle/123456789/11997
Metadata source: Migracija
M-category: 
21aM21a

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