KUNOVÁ, S. .; ZELEŇÁKOVÁ, L. .; LOPAŠOVSKÝ, Ľubomí­r .; MELLEN, M. .; ČAPLA, J. .; ZAJÁC, P. .; KAČÁNIOVÁ, M. . Microbiological quality of chicken breast meat after application of thyme and caraway essential oils. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 167–174, 2017. DOI: 10.5219/759. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/759. Acesso em: 4 feb. 2023.