JURCAGA, L.; BOBKO, M. .; HAŠČÍK, P. .; BOBKOVÁ, A. .; DEMIANOVÁ, A. .; BELEJ, L.; KROČKO, M. .; MENDELOVA, A. .; ČECH, M. .; HERC, P. .; MESÁROŠOVÁ, A. EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 3, p. e5349, 2022. DOI: 10.55251/jmbfs.5349. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/5349. Acesso em: 19 dec. 2024.