TÓTH, T.; LIDIKOVÁ, J.; BOBKO, M.; BALUCH, M.; BOBKOVÁ, A.; MUSILOVÁ, J.; MESÁROŠOVÁ, A.; ČERYOVÁ, N.; JURČAGA, L. THE INORGANIC COMPONENTS CONTENT IN RAW-COOKED MEAT PRODUCTS ENHANCED WITH THE GRAPE POMACE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 14, n. 5, p. e11895, 2025. DOI: 10.55251/jmbfs.11895. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11895. Acesso em: 11 jul. 2025.