Šnirc M, Belej Ľubomí­r, Židek R, Bobko M, Kročko M, Haščí­k P, Golian J, Král M. Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat. Potr. S. J. F. Sci. [Internet]. 2016 Nov. 21 [cited 2024 Apr. 26];10(1):585-90. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/670