1.
Fekete T, Šnirc M, Belej Ľubomí­r, Golian J, Zajác P, Čapla J. Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis. Potr. S. J. F. Sci. [Internet]. 2016 Apr. 12 [cited 2024 May 27];10(1):170-5. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/568