PAVELKOVÁ, A. .; BOBKO, M. .; HAŠČÍ­K, P. .; KAČÁNIOVÁ, M. .; TKÁČOVÁ, J. . Oxidative stability of chicken thigh meat after treatment of abies alba essential oil. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 451–457, 2015. DOI: 10.5219/523. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/523. Acesso em: 26 apr. 2024.