
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:rights>All rights reserved</dc:rights>
  <dc:type>info:eu-repo/semantics/bookPart</dc:type>
  <dc:creator>Igor, Tomašević</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-7249-7891">Simunović, Stefan</dc:creator>
  <dc:creator id="https://orcid.org/0009-0008-5187-4089">Vesna, Đorđević</dc:creator>
  <dc:creator>Đekić, Ilija</dc:creator>
  <dc:creator>Tomović, Vladimir</dc:creator>
  <dc:publisher>CRC Press - Taylor &amp; Francis Group, LLC</dc:publisher>
  <dc:title xml:lang="eng">PORK  meat quality and processed meat  products   : traditional pork sausages in Serbia  manufacturing process, chemical composition and shelf life</dc:title>
  <dc:identifier>https://unilib.phaidrabg.rs/o:155</dc:identifier>
  <dc:description xml:lang="eng">CONTENTS  
7.1 Introduction
7.2 Čajna Sausage
7.3 Sremska Sausage 
7.4 Petrovská Klobása (Petrovački kulen) 
7.5 Sremski Kulen  
7.6 Lemeški Kulen 
7.7 Užička Sausage
7.8 Conclusion 
References</dc:description>
  <dc:description xml:lang="srp">Identifikator monografske publikacije: ISBN 978-0-367-34123-7 (hbk) ISBN: 978-1-032-05979-2 (pbk) ISBN: 978-0-429-32403-1 (ebk)  </dc:description>
  <dc:date>2022</dc:date>
  <dc:source>PORK meat quality and processed meat  products</dc:source>
  <dc:language>eng</dc:language>
  <dc:format>application/pdf</dc:format>
  <dc:format>2972759 bytes</dc:format>
</oai_dc:dc>