Glukono-delta-lacton Infl Uence upon pH Changes in the Ripening Process of Rough Smoked Sausages. Journal of Agriculture and Plant Sciences, [S. l.], v. 6, n. 1, p. pp.35–40, 2013. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/444. Acesso em: 4 may. 2026.