TO THE QUESTION OF THE FUNCTIONAL-TECHNOLOGICAL INDICES OF MEAT MATERIALS AFTER THE STARTER CULTURES INTRODUCTION. World Science, [S. l.], v. 1, n. 1(5), p. 37–40, 2016. Disponível em: https://rspublisher.org/index.php/ws/article/view/585. Acesso em: 18 mar. 2026.