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Opšti higijenski parametri i odabrani bakterijski patogeni u proizvodnji fermentisanih suvih kobasica u Srbiji uz ispitivanje efekata termičkih tretmana / General hygienic parameters and selected bacterial pathogens during production of Serbian dry fermented sausages and investigation of the effects of heat treatment
(Универзитет у Новом Саду, Технолошки факултет, 12-02-2016)