# Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage<i>Petrovská klobása</i>

> Research article (International Journal of Food Properties, 2015) · cited 19× · AI/ML

**Wikidata**: [openalex:W2395076539](https://www.wikidata.org/wiki/openalex:W2395076539)  
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