The influence of meat batter composition and sausage diameter on microbiota and sensory traits of artisanal wild boar meat sausages / Ivica Kos, Ana Zgomba Maksimović, Marija ZunabovićPichler, Sigrid Mayrhofer, Konrad J. [Johann] Domig, Mirna Mrkonjić Fuka.
Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje / Andrijana Kegalj, Danijel Karolyi, Mirna Mrkonjić Fuka, Boro Mioč.