[1]
Hanuska, A., Kročko, M., Ducková, V., Bobko, M., Mesárošová, A. and Herc, P. 2024. EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG”. Journal of microbiology, biotechnology and food sciences. 14, 1 (Jul. 2024), e11137. DOI:https://doi.org/10.55251/jmbfs.11137.