Silovska Nikolova, A., & Belichovska, D. (2022). EFFECT OF SWISS CHARD POWDER AND STARTER CULTURE ON SENSORY PROPERTIES OF DRY-CURED PORK LOIN. KNOWLEDGE - International Journal , 52(3), 373–379. Retrieved from https://ojs.ikm.mk/index.php/kij/article/view/5200