THE EFFECT OF SALT REDUCTION ON CHEMICAL AND
MICROBIOLOGICAL CHARACTERISTICS AND IMPLICATIONS ON
SENSORY QUALITY OF TRADITIONAL SMOKED MEAT “VISOČKA
PEČENICA”
Alma Zorlak, Amir Ganić, Minela Dacić, Vildana Hadžić, Edna Kurtić, Azra Bačić (2018)
Key words: Traditional smoked meat, Visočka pečenica, Reduction of NaCl,
Chemical quality, Sensory properties, Microbiological safety.
