Stimbirys, A., Bartkiene, E., Siugzdaite, J., Augeniene, D., Vidmantiene, D., Juodeikiene, G., . . . Cizeikiene, D. (2014). Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. J Food Sci Technol.

Stimbirys, Arturas, Elena Bartkiene, Jurate Siugzdaite, Dovile Augeniene, Daiva Vidmantiene, Grazina Juodeikiene, Audrius Maruska, Mantas Stankevicius, and Dalia Cizeikiene. "Safety and Quality Parameters of Ready-to-cook Minced Pork Meat Products Supplemented With Helianthus Tuberosus L. Tubers Fermented By BLIS Producing Lactic Acid Bacteria." J Food Sci Technol 2014.

Stimbirys, Arturas, et al. "Safety and Quality Parameters of Ready-to-cook Minced Pork Meat Products Supplemented With Helianthus Tuberosus L. Tubers Fermented By BLIS Producing Lactic Acid Bacteria." J Food Sci Technol 2014.