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Journal: Animals, 2019
Volume: 9
Number: 55
55
Article: Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
Authors: by Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin and Mónica Flores
Link: https://www.mdpi.com/2076-2615/9/2/55

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