TKÁČOVÁ, J. .; ANGELOVIČOVÁ, M. . Aetheroleum and fat oxidation of chicken meat. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 7, n. 1, p. 76–79, 2013. DOI: 10.5219/267. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/267. Acesso em: 22 nov. 2024.