2026-04-06T15:56:29Z
https://pub.unibl.org/oai
oai:pub.unibl.org:41272
2026-03-03T04:43:20Z
Production process and quality of two different dry-cured sheep hams from Western Balkan countries
https://www.unibl.org/sr-lat/fis/zaposlen/1470-sandra-petkovic
/unibl/author/Vladana Grabež
/unibl/author/Milena Bjelanović
/unibl/author/Snježana Mandić
https://www.unibl.org/sr-lat/fis/zaposlen/1472-goran-vucic
/unibl/author/Aleksandra Martinović
/unibl/author/Torunn Thauland Håseth
https://www.unibl.org/sr-lat/fis/zaposlen/1487-ana-velemir
/unibl/author/BjØrg Egelandsdal
2015-12
Academic Article
text
1224
1217
/unibl/sci/idNaucniRad:10933
https://dx.doi.org/http://dx.doi.org/10.1016/j.lwt.2015.07.022
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
FOOD SCIENCE &TECHNOLOGY-LWT
0023-6438
FOOD SCIENCE &TECHNOLOGY-LWT
0023-6438
www.elsevier.com/locate/lwt
S. Stojković, V. Grabež, M. Bjelanović, S. Mandić, G. Vučić, A. Martinović, T. Håseth, A. Velemir, B. Egelandsdal, Production process and quality of two different dry-cured sheep hams from Western Balkan countries, FOOD SCIENCE &TECHNOLOGY-LWT, Vol. 64, No. 2, pp. 1217 - 1224, Dec, 2015