ROKAITYTĖ, A.; ZABORSKIENÉ, G.; BALIUKONIENÉ, V.; MACIONIENE, I.; STIMBIRYS, A. EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT. Italian Journal of Food Science, Singapore, v. 29, n. 2, 2016. DOI: 10.14674/1120-1770/ijfs.v291. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/291. Acesso em: 16 apr. 2026.