KROČKO, M. .; DUCKOVÁ, V. .; ČANIGOVÁ, M. .; KŇAZOVICKÁ, V. .; REMEŇOVÁ, Z. .; TREMBECKÁ, L. .; HAŠČÍ­K, P. . Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 571–574, 2017. DOI: 10.5219/761. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/761. Acesso em: 24 nov. 2024.