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. Bulgarian Journal of Agricultural Science, Sofia, BG, v. 20, n. 3, p. 523–531, 2014. Disponível em: https://agriacad.eu/ojs/index.php/bjas/article/view/6254.. Acesso em: 29 oct. 2026.