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Kačániová, M. , Terentjeva, M. , Puchalski, C. , Petrová, J. , Hutková, J. , Kántor, A. , Mellen, M. , Čuboň, J. , Haščí­k, P. , Kluz, M. , Kordiaka, R. and Kunová, S. 2016. Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing. Potravinarstvo Slovak Journal of Food Sciences. 10, 1 (Jan. 2016), 107–113. DOI:https://doi.org/10.5219/548.