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. Potr. S. J. F. Sci. [Internet]. 2017 Oct. 27 [cited 2024 Jul. 22];11(1):602-5. Available from: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/798