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• Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

  Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

  239-250

  2024-02-28

• Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products

  Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta

  313-330

  2024-03-05