Vranešević J, Vidaković Knežević S, Kartalović B, Škaljac S, Plavša N, Mastanjević K, i drugi. POLYCYCLIC AROMATIC HYDROCARBONS AS A LIMITING PARAMETERS OF TRADITIONAL PRODUCTION OF DRY-CURED MEAT PRODUCTS. ffr [Internet]. 25. Juni 2024. [citirano 20. Septembar 2026.];51(1):109-18. Dostupno na: https://test.aseestant.ceon.rs/index.php/ffr/article/view/50237