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Charmpi C, Van Reckem E, Sameli N, Van der Veken D, De Vuyst L, Leroy F. The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation. Foods. 2020; 9(10):1386. https://doi.org/10.3390/foods9101386

Charmpi, Christina, Emiel Van Reckem, Nikoleta Sameli, David Van der Veken, Luc De Vuyst, and Frédéric Leroy. 2020. "The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation" Foods 9, no. 10: 1386. https://doi.org/10.3390/foods9101386

Charmpi, C., Van Reckem, E., Sameli, N., Van der Veken, D., De Vuyst, L., & Leroy, F. (2020). The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation. Foods, 9(10), 1386. https://doi.org/10.3390/foods9101386