Kročko, Miroslav, Marek Bobko, Viera Ducková, Margita Čanigová, Peter Haščí­k, and Jana Tkáčová. 2017. “Effect of Thyme and Oregano Aqueous Tea Infusions on the Lipid Oxidation and Sensory Characteristics of Frankfurkters Sausages”. Potravinarstvo Slovak Journal of Food Sciences 11 (1):602-5. https://doi.org/10.5219/798.