LILIC, S.; BRANKOVIC LAZIC, I.; KARAN, D.; BABIC, J.; LUKIC, M.; NIKOLIC, D.; RASETA, M. Effect of sodium chloride reduction in dry fermented sausages on sensory parameters and instrumentally measured colour. Scientific journal "Meat Technology", v. 57, n. 1, p. 22-26, 31 maio 2017.