Kročko, M. , Bobko, M. , Ducková, V. , Čanigová, M. , Haščí­k, P. and Tkáčová, J. 2017. Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages. Potravinarstvo Slovak Journal of Food Sciences. 11, 1 (Oct. 2017), 602–605. DOI:https://doi.org/10.5219/798.