Klimentová, M., Angelovičová, M., & Tkáčová, J. (2019). OXIDATIVE STABILITY OF CHICKEN MEAT AFTER USE OF OREGANO ESSENTIAL OIL. Journal of Microbiology, Biotechnology and Food Sciences, 8(6), 1332–1334. https://doi.org/10.15414/jmbfs.2019.8.6.1332-1334