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Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

✍ Scribed by Tatjana Tasić; Predrag Ikonić; Anamarija Mandić; Marija Jokanović; Vladimir Tomović; Snežana Savatić; Ljiljana Petrović

No coin nor oath required. For personal study only.

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Influence of smoking in traditional and

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