1.
Mati M, Magala M, Karovičová J, Staruch L. The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages. Potr. S. J. F. Sci. [Internet]. 2015 May 4 [cited 2024 Apr. 19];9(1):58-65. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/430