Rokaitytė, A., G. Zaborskiené, V. Baliukoniené, I. Macioniene, and A. Stimbirys. “EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT”. Italian Journal of Food Science 29, no. 2 (December 16, 2016). Accessed April 16, 2026. https://www.itjfs.com/index.php/ijfs/article/view/291.