ARSLAN AYDOĞDU, Elif Özlem. Diversity of mesophilic and psychrophilic proteolytic bacteria in different minced meat samples. Italian Journal of Food Science, Singapore, v. 37, n. 2, p. 1–11, 2025. DOI: 10.15586/ijfs.v37i2.2703. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2703. Acesso em: 15 may. 2025.