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Ispitivanje lipolitičkih i oksidativnih promena u tradicionalnoj fermentisanoj kobasici (Petrovačka kobasica) tokom standardizacije bezbednosti i kvaliteta / Investigation of the lipolytic and oxidative changes intraditional dry fermented sausage (Petrovac sausage)throughout standardization of safety and quality
(University of Novi Sad, Faculty of Technology, 27-12-2013)