KROČKO, M. .; ĎURÍ­K, M. .; BUČKO, O. .; TKÁČOVÁ, J. .; ČANIGOVÁ, M. .; DUCKOVÁ, V. . Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 160–165, 2015. DOI: 10.5219/464. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/464. Acesso em: 20 apr. 2024.