JŮZL, M.; PIECHOWICZOVÁ, M.; ŘEHŮŘKOVÁ, K. Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 390–395, 2019. DOI: 10.5219/1117. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1117. Acesso em: 22 nov. 2024.