Bogdanović, S.; Stanković, S.; Berić, T.; Tomasevic, I.; Heinz, V.; Terjung, N.; Dimkić, I.
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”. Foods 2023, 12, 664.
https://doi.org/10.3390/foods12030664
AMA Style
Bogdanović S, Stanković S, Berić T, Tomasevic I, Heinz V, Terjung N, Dimkić I.
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”. Foods. 2023; 12(3):664.
https://doi.org/10.3390/foods12030664
Chicago/Turabian Style
Bogdanović, Svetlana, Slaviša Stanković, Tanja Berić, Igor Tomasevic, Volker Heinz, Nino Terjung, and Ivica Dimkić.
2023. "Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”" Foods 12, no. 3: 664.
https://doi.org/10.3390/foods12030664
APA Style
Bogdanović, S., Stanković, S., Berić, T., Tomasevic, I., Heinz, V., Terjung, N., & Dimkić, I.
(2023). Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”. Foods, 12(3), 664.
https://doi.org/10.3390/foods12030664