1.
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. Potr. S. J. F. Sci. [Internet]. 2023 Sep. 12 [cited 2024 Nov. 22];17:759-76. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1905