DANYLENKO, S.; NEDORIZANYUK, L.; POTEMSKA, O.; Korol Т.; IVANIUTA, A.; KRYZHOVA, Y.; ISRAELIAN, V.; KOVALENKO, N. Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 239–250, 2024. DOI: 10.5219/1953. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953. Acesso em: 24 may. 2024.