STAJIĆ, S.; STANIŠIĆ, N.; MILETIĆ, N.; PETKOVIĆ, M.; HEINZ, V.; TOMASEVIC, I.; KURĆUBIĆ, V. INSTRUMENTAL COLOUR, TEXTURE AND SENSORY PROPERTIES OF PLJESKAVICA (TRADITIONAL SERBIAN MEAT PRODUCT) AFFECTED BY ADDITION OF FRESHLY EXTRACTED Allium ursinum L. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e11040, 2024. DOI: 10.55251/jmbfs.11040. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11040. Acesso em: 23 nov. 2024.