BOBKO, M. .; HAŠČÍ­K, P. .; MELLEN, M. .; BOBKOVÁ, A. .; TKÁČOVÁ, J. .; CZAKO, P. .; PAVELKOVA, A. .; TREMBECKÁ, L. . Effect of different phytogenic additives on oxidation stability of chicken meat. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 164–169, 2016. DOI: 10.5219/567. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/567. Acesso em: 26 apr. 2024.