PISKATÁ, Z. .; POSPÍ­ŠILOVÁ, E. . Assessment of DNA quality in processed tuna muscle tissues. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 308–315, 2016. DOI: 10.5219/612. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/612. Acesso em: 27 may. 2024.