[1]
Kročko, M., Hanuska, A., Bobko, M., Jurčaga, L. and Mesárošová, A. 2024. QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION. Journal of microbiology, biotechnology and food sciences. 13, 6 (May 2024), e11175. DOI:https://doi.org/10.55251/jmbfs.11175.