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Kročko, M. , Bobko, M. , Bučko, O. , Čanigová, M. and Ducková, V. 2014. Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo Slovak Journal of Food Sciences. 8, 1 (Apr. 2014), 102–106. DOI:https://doi.org/10.5219/365.