Tóth, T., Lidiková, J., Bobko, M., Baluch, M., Bobková, A., Musilová, J., Mesárošová, A., Čeryová, N., & Jurčaga, L. (2025). THE INORGANIC COMPONENTS CONTENT IN RAW-COOKED MEAT PRODUCTS ENHANCED WITH THE GRAPE POMACE. Journal of Microbiology, Biotechnology and Food Sciences, 14(5), e11895. https://doi.org/10.55251/jmbfs.11895