KROČKO, M.; HANUSKA, A.; BOBKO, M.; JURČAGA, L.; MESÁROŠOVÁ, A. 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, [S. l.], v. 13, n. 6, p. e11175, 2024. DOI: 10.55251/jmbfs.11175. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11175. Acesso em: 19 dec. 2024.