Dimitrov Todorov, Svetoslav, Clarizza May Dioso, Min-Tze Liong, Tonka Vasileva, Penka Moncheva, Iskra Vitanova Ivanova, and Ilia Iliev. “Lukanka, a Semi-Dried Fermented Traditional Bulgarian Sausage: Role of the Bacterial Cultures in Its Technological, Safety and Beneficial Characteristics ”. Applied Food Biotechnology 9, no. 4 (October 1, 2022): 261–273. Accessed July 23, 2026. https://journals.sbmu.ac.ir/afb/article/view/38488.