Škrlep, M.; Čandek-Potokar, M.; Batorek-Lukač, N.; Tomažin, U.; Flores, M.
Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry. Animals 2019, 9, 55.
https://doi.org/10.3390/ani9020055
AMA Style
Škrlep M, Čandek-Potokar M, Batorek-Lukač N, Tomažin U, Flores M.
Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry. Animals. 2019; 9(2):55.
https://doi.org/10.3390/ani9020055
Chicago/Turabian Style
Škrlep, Martin, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, and Mónica Flores.
2019. "Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry" Animals 9, no. 2: 55.
https://doi.org/10.3390/ani9020055
APA Style
Škrlep, M., Čandek-Potokar, M., Batorek-Lukač, N., Tomažin, U., & Flores, M.
(2019). Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry. Animals, 9(2), 55.
https://doi.org/10.3390/ani9020055