2026-04-06T15:57:35Z 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 https://pub.unibl.org/s/cir/item/41272