Kročko, Miroslav, Marek Bobko, Ondřej Bučko, Margita Čanigová, and Viera Ducková. “Sensory Quality, Colour and Oxidative Stability of Cured Cooked Ham With Propolis Extract”. Potravinarstvo Slovak Journal of Food Sciences 8, no. 1 (April 29, 2014): 102–106. Accessed July 22, 2024. http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/365.