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Journal: Foods, 2023
Volume: 12
Number: 664
664
Article: Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”
Authors: by Svetlana Bogdanović, Slaviša Stanković, Tanja Berić, Igor Tomasevic, Volker Heinz, Nino Terjung and Ivica Dimkić
Link: https://www.mdpi.com/2304-8158/12/3/664

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