| Affiliation: | 1. Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia;2. Institute of Meat Hygiene and Technology, Belgrade, Serbia;3. Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia;4. Centro Tecnológico de la Carne de Galicia, Ourense, Spain;5. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, Spain |
