HAŠČÍ­K, P. .; ARPÁŠOVÁ, H. .; PAVELKOVÁ, A. .; BOBKO, M. .; ČUBOŇ, J. .; BUČKO, O. . Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 694–700, 2018. DOI: 10.5219/943. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/943. Acesso em: 24 nov. 2024.