PAVELKOVÁ, A. .; BOBKO, M. .; HAŠČÍ­K, P. .; KAČÁNIOVÁ, M. .; TKÁČOVÁ, J. . Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 346–353, 2016. DOI: 10.5219/622. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/622. Acesso em: 22 nov. 2024.