@Article{borovicetal2018porkstew,
author = {Borovic, Branka and Lilic, Slobodan and Vranic, Danijela and Babic Milijasevic, Jelena and Lakicevic, Brankica and Velebit, Branko and Nikolic, Aleksandra},
title = {Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2018},
volume = {59},
number = {2},
howpublished = {print},
language = {english},
pages = {110--113},
note = {5},
doi = {10.18485/meattech.2018.59.2.5},
doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/117},
url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/117/84}
}
