MESÁROŠOVÁ, A.; BOBKOVÁ, A.; POLÁKOVÁ, K.; DEMIANOVÁ, A.; LIDIKOVÁ, J.; KROČKO, M.; TKÁČOVÁ, J.; MENDELOVÁ, A.; ŠVECOVÁ, T.; BOBKO, M. THE TOMATO POMACE AS A POTENTIAL NATURAL ANTIOXIDANT IN THE RAW COOKED MEAT PRODUCT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 14, n. 3, p. e11731, 2024. DOI: 10.55251/jmbfs.11731. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11731. Acesso em: 19 dec. 2024.