Kročko M, Bobko M, Bučko O, Čanigová M, Ducková V. Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potr. S. J. F. Sci. [Internet]. 2014 Apr. 29 [cited 2024 Nov. 22];8(1):102-6. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/365