[1]
A. . Pavelková, M. . Bobko, P. . Haščí­k, M. . Kačániová, and J. . Tkáčová, “Oxidative stability of chicken thigh meat after treatment of abies alba essential oil”, Potr. S. J. F. Sci., vol. 9, no. 1, pp. 451–457, Nov. 2015.