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This page is a summary of: INSTRUMENTAL COLOUR, TEXTURE AND SENSORY PROPERTIES OF PLJESKAVICA (TRADITIONAL SERBIAN MEAT PRODUCT) AFFECTED BY ADDITION OF FRESHLY EXTRACTED Allium ursinum L., Journal of Microbiology Biotechnology and Food Sciences, November 2024, Slovak University of Agriculture in Nitra,
DOI: 10.55251/jmbfs.11040.
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