/ Faculty of Philology, University of Belgrade

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The Effect of Swiss Chard Powder and Starter Cultures on Color Development and Stability in Dry Cured Pork Loin



Aleksandra Silovska Nikolova
Zlatko Pejkovski
Daniela Belichovska
Katerina Belichovska


Meat Technology, Vol. 64 (2023) No. 2

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