Pavelková, A. , Bobko, M. , Haščí­k, P. , Kačániová, M. and Tkáčová, J. 2015. Oxidative stability of chicken thigh meat after treatment of abies alba essential oil. Potravinarstvo Slovak Journal of Food Sciences. 9, 1 (Nov. 2015), 451–457. DOI:https://doi.org/10.5219/523.