URN:NBN:SI:DOC-HYI8E6S92016Cencič, AvrelijaKropf, Irena LeonidaTušar, Livijadocuments/doc/H/URN_NBN_SI_doc-HYI8E6S9_001.pdfdocuments/doc/H/URN_NBN_SI_doc-HYI8E6S9_001.txt1-213articlestr. 33-471580-84324217388URN:NBN:SI:doc-HYI8E6S9engUniverza v Mariboru, Fakulteta za kmetijstvoAgricultura (Maribor)BY-NC-NDKranjska sausagemodelsreduction of saltrelative humiditysensory evaluationImpact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life