1.
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. J microb biotech food sci [Internet]. 2024 Nov. 11 [cited 2024 Nov. 21];:e11040. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/11040