KROČKO, M. .; BOBKO, M. .; DUCKOVÁ, V. .; ČANIGOVÁ, M. .; HAŠČÍ­K, P. .; TKÁČOVÁ, J. . Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 602–605, 2017. DOI: 10.5219/798. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/798. Acesso em: 22 jul. 2024.