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. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 585–590, 2016. DOI: 10.5219/670. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/670. Acesso em: 22 nov. 2024.