doiFil / Faculty of Philology, University of Belgrade

@article{borovic2025:smanjenjesoli, author = {Borović, Branka and Lilić, Slobodan and Babić Milijašević, Jelena and Milijašević, Milan and Baltić, Tatjana and Silađi, Čaba and Gerić, Tamara}, orcid = {0000-0003-0371-0991 and 0009-0004-9452-0361 and 0009-0003-8923-7046 and 0000-0003-4269-236X and 0000-0002-0496-3133 and 0009-0004-1933-3849 and 0000-0002-9303-5231}, affiliation = {Institute for Meat Hygiene and Technology ;; Institute for Meat Hygiene and Technology ;; Institute for Meat Hygiene and Technology ;; Institute for Meat Hygiene and Technology ;; Institute for Meat Hygiene and Technology ;; Institute for Meat Hygiene and Technology ;; Institute for Meat Hygiene and Technology}, affid = {https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415 ;; https://ror.org/04nqyn415}, affplace = {Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia}, department = {nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Salt Reduction in Cooked Sausages}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {393--396}, howpublished = {print}, language = {english}, funder = {Ministry of Science, Technological Development and Innovation of the Republic of Serbia}, funderid = {https://ror.org/01znas443}, awardnum = {451-03-136/2025-03/200050}, project = {noproject}, note = {67}, doi = {10.18485/meattech.2025.66.3.67}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=67}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-67.pdf} }