Kročko M, Hanuska A, Bobko M, Jurčaga L, Mesárošová A. QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION. J microb biotech food sci [Internet]. 2024 May 1 [cited 2024 Jul. 22];13(6):e11175. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/11175