JAROŠOVÁ, A.; KADLECOVÁ, K.; KÁCALOVÁ, T.; SLOVÁČEK, J. INFLUENCE OF BEAR GARLIC ON SENSORY QUALITY OF COOKED MEAT PRODUCTS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 15, n. 6, p. e12592, 2026. DOI: 10.55251/jmbfs.12592. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/12592. Acesso em: 10 sep. 2026.