ŠULCEROVÁ, H. .; GREGOR, T. .; BURDYCHOVÁ, R. . Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 236–243, 2017. DOI: 10.5219/745. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/745. Acesso em: 21 nov. 2024.