Cite
HARVARD Citation
Simunovic, S. et al. (2019). Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". IOP conference series. p. . [Online].
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Simunovic, S. et al. (2019). Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed". IOP conference series. p. . [Online].