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Comparison of Bacteriological Status During Ripening of Traditional Fermented Sausages Filled into Different Diameter Artificial Casings

Author:

Biljana Pecanac,Jasna Djordjevic,Milan Z. Baltic,Vesna Djordjevic,Drago N. Nedic,Marija Starcevic,Slobodan Dojcinovic,Tatjana Baltic

Publication:

Procedia Food Science

Publisher:

Elsevier

Date:

2015

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