KROČKO, M. .; BOBKO, M. .; BUČKO, O. .; ČANIGOVÁ, M. .; DUCKOVÁ, V. . Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 8, n. 1, p. 102–106, 2014. DOI: 10.5219/365. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/365. Acesso em: 22 nov. 2024.