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eNauka >  Results >  Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages
Title: Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages
Authors: Lilić, Slobodan  ; Borović, Branka  ; Vranić, Danijela  
Issue Date: 2013
Publication: Tehnologija mesa
ISSN: 0494-9846 Tehnologija mesa Search Idenfier
Type: Article
Collation: vol. 54 br. 2 str. 150-159
DOI: 10.5937/tehmesa1302150l
URI: https://enauka.gov.rs/handle/123456789/454892
Metadata source: Migrirano iz RIS podataka
M-category: 
51M51

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