1.
Borovic B, Lilic S, Vranic D, Babic Milijasevic J, Lakicevic B, Velebit B, Nikolic A. Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew. meat_technology [Internet]. 12Dec.2018 [cited 27Sep.2024];59(2):110-3. Available from: http://journalmeattechnology.com/index.php/meat_technology/article/view/117