VOVKOTRUB, V.; IAKUBCHAK, O.; HORALSKYI, L.; VOVKOTRUB, N.; SHEVCHENKO, L.; SHYNKARUK, N.; ROZBYTSKA, T.; SLYVA, Y.; TUPITSKA, O.; SHTONDA, O. The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 17, p. 759–776, 2023. DOI: 10.5219/1905. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1905. Acesso em: 10 may. 2024.