Savić, Bojana, Martin Škrlep, and Marjeta Čandek-Potokar. 2025. “Hardness of Dry-Cured Ham As a Factor of Consumer Choice and Its Relationship to Sensory Acceptability”. Scientific Journal "Meat Technology" 66 (3), 357-61. https://doi.org/10.18485/meattech.2025.66.3.60.