Klimentová, M., Angelovičová, M. and Tkáčová, J. (2019) “OXIDATIVE STABILITY OF CHICKEN MEAT AFTER USE OF OREGANO ESSENTIAL OIL”, Journal of microbiology, biotechnology and food sciences, 8(6), pp. 1332–1334. doi: 10.15414/jmbfs.2019.8.6.1332-1334.