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Uticaj različitih tehnoloških parametara na formiranje boje tradicionalne fermentisane kobasice (Petrovačka kobasica) tokom standardizacije bezbednosti i kvaliteta / The influence of different technological parameters during standardization of safety and quality on the color formation of traditional fermented sausage (Petrovačka kobasica)
(University of Novi Sad, Faculty of Technology, 22-12-2014)