DANYLENKO, S.; NAUMENKO, O.; YEMTSEV, V.; KRYZHSKA, T.; POTEMSKA, O.; TOLOK, G.; KANISHCHEV, O.; OCHKOLYAS, O.; PROKOPENKO, N.; OMELIAN, A. Justification and microbiota compositions development for the fermentation of raw meat. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 17, p. 405–418, 2023. DOI: 10.5219/1874. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1874. Acesso em: 22 nov. 2024.