DRY-FERMENTED SASUAGES WITH IMPROVED FATTY ACID PROFILE – NUTRITIONAL VS. SENSORY QUALITY
4th International Symposium On Biotechnology (2026), [pp. 665-675] AUTHOR(S) / АУТОР(И): Slaviša Stajić , Sanja Zdravković , Nikola Stanišić , Vladimir Kurćubić Download Full Pdf DOI: ABSTRACT / САЖЕТАК: Dry-fermented sausages are meat products with a long…
