Latinović, J.; Tomović, V.; Pezo, L.; Popović, S.; Hromiš, N.; Kocić-Tanackov, S.; Martinović, A.; Vujadinović, D.; Đorđević, V.
The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality. Foods 2026, 15, 3125.
https://doi.org/10.3390/foods15173125
AMA Style
Latinović J, Tomović V, Pezo L, Popović S, Hromiš N, Kocić-Tanackov S, Martinović A, Vujadinović D, Đorđević V.
The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality. Foods. 2026; 15(17):3125.
https://doi.org/10.3390/foods15173125
Chicago/Turabian Style
Latinović, Jelena, Vladimir Tomović, Lato Pezo, Senka Popović, Nevena Hromiš, Sunčica Kocić-Tanackov, Aleksandra Martinović, Dragan Vujadinović, and Vesna Đorđević.
2026. "The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality" Foods 15, no. 17: 3125.
https://doi.org/10.3390/foods15173125
APA Style
Latinović, J., Tomović, V., Pezo, L., Popović, S., Hromiš, N., Kocić-Tanackov, S., Martinović, A., Vujadinović, D., & Đorđević, V.
(2026). The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality. Foods, 15(17), 3125.
https://doi.org/10.3390/foods15173125
