Begić, M., J. Đjinović – Stojanović, S. Janković, Z. Sarić, T. Dizdarević, and S. Čorbo. “Fatty Acid Composition of Visočka Pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina”. Scientific Journal "Meat Technology", Vol. 66, no. 3, Dec. 2025, pp. 34-40, doi:10.18485/meattech.2025.66.3.5.