KLIMEŠOVÁ, M. .; HORÁČEK, J. .; ONDŘEJ, M. .; MANGA, I. .; KOLÁČKOVÁ, I. .; NEJESCHLEBOVÁ, L. .; PONÍ­ŽIL, A. . Microbial contamination of spices used in production of meat products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 154–159, 2015. DOI: 10.5219/440. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/440. Acesso em: 3 jul. 2024.