1.
Tkáčová J, Angelovičová M. Aetheroleum and fat oxidation of chicken meat. Potr. S. J. F. Sci. [Internet]. 2013 Jul. 9 [cited 2024 Apr. 25];7(1):76-9. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/267