ANGELOVIČOVÁ, M. .; BUČKO, O. .; ANGELOVIČ, M. .; ZAJÁC, P. .; ČAPLA, J. .; ŠNIRC, M. .; TKÁČOVÁ, J. .; KLIMENTOVÁ, M. . Protein quality chicken meat after feeding with active substances of citrus fruits and diclazuril and salinomycin sodium. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 499–511, 2018. DOI: 10.5219/915. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/915. Acesso em: 29 feb. 2024.