New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
Article in Food Research International (May 2024)
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Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
Article in Potravinarstvo Slovak Journal of Food Sciences (February 2024)
Justification and microbiota compositions development for the fermentation of raw meat
Article in Potravinarstvo Slovak Journal of Food Sciences (May 2023)