Mastanjević, K. (2017). The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen: The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen. Food technology and biotechnology, p. 5.
Chicago stil citiranjaMastanjević, Krešimir. "The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen: The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen." 2017: 5.
MLA stil citiranjaMastanjević, Krešimir. "The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen: The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen." 2017: 5.