1. Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". (September 2019) Authors: Simunovic, S; Djordjevic, V; Bogdanovic, S; Dimkic, I; Stankovic, S; Novakovic, S; Tomasevic, I Journal: IOP conference series Issue: Volume 333(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗