1.
Silovska Nikolova A, Pejkovski Z, Belichovska D, Belichovska K. The effect of Swiss chard powder and starter cultures on color development and stability in dry cured pork loin. meat_technology [Internet]. 1Nov.2023 [cited 21Dec.2024];64(2):407-11. Available from: http://journalmeattechnology.com/index.php/meat_technology/article/view/2023.64.2.78