VOVKOTRUB, V.; IAKUBCHAK, O.; VOVKOTRUB, N.; SHEVCHENKO, L.; LEBEDENKO, T.; HOLEMBOVSKA, N.; PYLYPCHUK, O.; OMELIAN, A. Quality and safety of pork meat after cooling and treatment with lactic starters. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 439–452, 2024. DOI: 10.5219/1954. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1954. Acesso em: 3 jul. 2024.