APA:
Kaltnekar, Tadej, Škrlep, Martin, Batorek Lukač, Nina, Tomažin, Urška, Prevolnik Povše, Maja, Labussiere, Etienne, Demšar, Lea, Čandek-Potokar, Marjeta (2016). Effects of salting duration and boar taint level on quality of dry-cured hams.
Acta agriculturae slovenica. Suplement, suppl. 5, str. 132-137.
URN:NBN:SI:DOC-90A5ZB9C from http://www.dlib.si
MLA:
Kaltnekar, Tadej, Škrlep, Martin, Batorek Lukač, Nina, Tomažin, Urška, Prevolnik Povše, Maja, Labussiere, Etienne, Demšar, Lea, Čandek-Potokar, Marjeta. "Effects of salting duration and boar taint level on quality of dry-cured hams."
Acta agriculturae slovenica. Suplement suppl. 5 (2016) str. 132-137.
<http://www.dlib.si/?URN=URN:NBN:SI:DOC-90A5ZB9C>