Lilic, Slobodan, Ivana Brankovic-Lazic, Danijela Vranic, Vladimir Koricanac, Dragica Nikolic, Branka Borovic, and Branko Velebit. “Proximate Composition, Water Activity and Sodium and Potassium Content in Dry Fermented Sausages With Reduced Salt Content”. Scientific journal "Meat Technology" 57, no. 2 (April 27, 2017): 110-119. Accessed April 24, 2024. http://journalmeattechnology.com/index.php/meat_technology/article/view/20.