MESÁROŠOVÁ, A.; BOBKO, M.; JURČAGA, L.; BOBKOVÁ, A.; POLÁKOVÁ, K.; DEMIANOVÁ, A.; KROČKO, M.; TÓTH, T.; LIDIKOVÁ, J. EFFECT OF TOMATO POMACE ON SENSORY AND TEXTURAL PROPERTIES OF RAW-COOKED MEAT PRODUCT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 14, n. 2, p. e11016, 2024. DOI: 10.55251/jmbfs.11016. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11016. Acesso em: 21 nov. 2024.