Lilic S, Brankovic-Lazic I, Vranic D, Koricanac V, Nikolic D, Borovic B, Velebit B. Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content. meat_technology [Internet]. 27Apr.2017 [cited 23Nov.2024];57(2):110-9. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/20