SILOVSKA NIKOLOVA, Aleksandra; BELICHOVSKA, Daniela. EFFECT OF SWISS CHARD POWDER AND STARTER CULTURE ON SENSORY PROPERTIES OF DRY-CURED PORK LOIN. KNOWLEDGE - International Journal , [S. l.], v. 52, n. 3, p. 373–379, 2022. Disponível em: https://ojs.ikm.mk/index.php/kij/article/view/5200. Acesso em: 2 jun. 2026.