The use of starter cultures in the meat industry and their effect on the quality of meat products – A review
Crossref DOI link: https://doi.org/10.30574/wjbphs.2021.7.3.0093
Published Online: 2021-09-30
Update policy: https://doi.org/10.30574/wjbphs.ourcrossmarkpolicy
Dragutin Djukić,
Monika Stojanova,
Slavica Vesković-Moračanin,
Marina Todor Stojanova,
Aziz Şatana,