KAČÁNIOVÁ, M. .; TERENTJEVA, M. .; PUCHALSKI, C. .; PETROVÁ, J. .; HUTKOVÁ, J. .; KÁNTOR, A. .; MELLEN, M. .; ČUBOŇ, J. .; HAŠČÍ­K, P. .; KLUZ, M. .; KORDIAKA, R. .; KUNOVÁ, S. . Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 107–113, 2016. DOI: 10.5219/548. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/548. Acesso em: 21 dec. 2024.