Lilic, S., Brankovic-Lazic, I., Vranic, D., Koricanac, V., Nikolic, D., Borovic, B. and Velebit, B. (2017) “Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content”, Scientific journal "Meat Technology", 57(2), pp. 110-119. Available at: https://journalmeattechnology.com/index.php/meat_technology/article/view/20 (Accessed: 23November2024).