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Danylenko, S., Nedorizanyuk, L., Potemska, O., Korol Т., Ivaniuta, A., Kryzhova, Y., Israelian, V. and Kovalenko, N. 2024. Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures. Potravinarstvo Slovak Journal of Food Sciences. 18, (Feb. 2024), 239–250. DOI:https://doi.org/10.5219/1953.