1.
Danov K, Gradinarska D, Valkova-Jorgova K, Slavcheva T. INFLUENCE OF A BIO-CONSORTIUM STARTER CULTURE ON THE BIOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF TRADITIONAL DRY CURED MEAT PRODUCT. BJAS. 2014;20(3):523-531. Accessed October 29, 2026. https://agriacad.eu/ojs/index.php/bjas/article/view/6254