Lilic, Slobodan, Ivana Brankovic Lazic, Dragica Karan, Jelena Babic, Mirjana Lukic, Dragica Nikolic, and Mladen Raseta. “Effect of Sodium Chloride Reduction in Dry Fermented Sausages on Sensory Parameters and Instrumentally Measured Colour”. Scientific journal "Meat Technology" 57, no. 1 (May 31, 2017): 22-26. Accessed November 23, 2024. https://journalmeattechnology.com/index.php/meat_technology/article/view/34.