MATI, M. .; MAGALA, M. .; KAROVIČOVÁ, J. .; STARUCH, L. . The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 58–65, 2015. DOI: 10.5219/430. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/430. Acesso em: 20 feb. 2024.