Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dry-fermented sausage)

Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dry-fermented sausage)
V. Tomović, M. Jokanović, S. Savatić, Lj. Petrović, N. Džinić, T. Tasić and P. Ikonić