[1]
Lilic, S., Brankovic Lazic, I., Karan, D., Babic, J., Lukic, M., Nikolic, D. and Raseta, M. 2017. Effect of sodium chloride reduction in dry fermented sausages on sensory parameters and instrumentally measured colour. Scientific journal "Meat Technology". 57, 1 (May 2017), 22-26.