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. Potr. S. J. F. Sci. [Internet]. 2024 Feb. 28 [cited 2024 May 9];18:239-50. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953