Order Article Reprints

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

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

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