KLIMENTOVá, M.; ANGELOVIčOVá, M.; TKáčOVá, J. OXIDATIVE STABILITY OF CHICKEN MEAT AFTER USE OF OREGANO ESSENTIAL OIL. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 6, p. 1332–1334, 2019. DOI: 10.15414/jmbfs.2019.8.6.1332-1334. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8873. Acesso em: 27 nov. 2024.