Indzhelieva, Dijana, Katja-Jorgova Valkova, Aco Kuzelov, and Darko Andronikov. “Тhe Impact of Starter Culture on the PH and the Contentof Lactic and Volatile Fatty Acids in Boiled-Smoked Sausages”. Scientific journal "Meat Technology" 56, no. 1 (June 15, 2015): 34-40. Accessed December 22, 2024. https://journalmeattechnology.com/index.php/meat_technology/article/view/177.