Mastanjević, K., Kovačević, D., Frece, J., Markov, K., & Pleadin, J. (2017). The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. University of Zagreb Faculty of Food Technology and Biotechnology.
Lua i Stíl Chicago (17ú heag.)Mastanjević, Krešimir, Dragan Kovačević, Jadranka Frece, Ksenija Markov, agus Jelka Pleadin. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. University of Zagreb Faculty of Food Technology and Biotechnology, 2017.
Lua MLA (9ú heag.)Mastanjević, Krešimir, et al. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. University of Zagreb Faculty of Food Technology and Biotechnology, 2017.