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Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia

✍ Scribed by Ikonić, Predrag; Tasić, Tatjana; Petrović, Ljiljana; Škaljac, Snežana; Jokanović, Marija; Mandić, Anamarija; Ikonić, Bojana

No coin nor oath required. For personal study only.

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