Cite
HARVARD Citation
Nikolic, A. et al. (2021). Influence of polyphenols on sensory properties of fermented sausages. IOP conference series. 854 (1), p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Nikolic, A. et al. (2021). Influence of polyphenols on sensory properties of fermented sausages. IOP conference series. 854 (1), p. . [Online].