HUDEČKOVÁ, M.; VOJTÍŠKOVÁ, P.; KRÁČMAR, S. THE INFLUENCE OF DIFFERENT CONDITIONS ON THE TEXTURAL PROPERTIES OF MEAT DURING GRILLING. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. special issue 2, p. 1225–1230, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7444. Acesso em: 25 sep. 2026.