BOBKO, M. .; KROČKO, M. .; HAŠČÍ­K, P. .; BOBKOVÁ, A. . Oxidative stability of chicken meat after propolis extract application in their diets. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 48–52, 2015. DOI: 10.5219/427. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/427. Acesso em: 20 jul. 2024.