Analysis of traditional Serbian meat products: Aldehydes in dry-cured pork and beef and dry-fermented sausages.

MLA

Dragan, Vasilev, et al. “Analysis of Traditional Serbian Meat Products: Aldehydes in Dry-Cured Pork and Beef and Dry-Fermented Sausages. (German).” Fleischwirtschaft, no. 10, Oct. 2023, pp. 98–104. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=172993512&authtype=sso&custid=ns315887.

APA

Dragan, V., Marija, J., Igor, T., Dragan, V., Snezana, S., Branislav, S., Vladimir, T., Aleksandra, M., Mila, T., Vesna, D., Anamarija, M., Ivana, N., & Milenko, S. (2023). Analysis of traditional Serbian meat products: Aldehydes in dry-cured pork and beef and dry-fermented sausages. (German). Fleischwirtschaft, 10, 98–104.

Chicago

Dragan, Vasilev, Jokanovic Marija, Tomasevic Igor, Vujadinovic Dragan, Skaljac Snezana, Sojic Branislav, Tomovic Vladimir, et al. 2023. “Analysis of Traditional Serbian Meat Products: Aldehydes in Dry-Cured Pork and Beef and Dry-Fermented Sausages. (German).” Fleischwirtschaft, no. 10 (October): 98–104. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=172993512&authtype=sso&custid=ns315887.