(1)
Šnirc, M. .; Belej, Ľubomí­r .; Židek, R. .; Bobko, M. .; Kročko, M. .; Haščí­k, P. .; Golian, J. .; Král, M. . Influence of Different Curing Methods on the Fatty Acid Composition in Sausages Prepared from Red Deer Meat. Potr. S. J. F. Sci. 2016, 10, 585-590.