1.
Kunová S, Kačániová M, Kluz M, Lopašovský Ľubomír. COMPARISON OF MICROBIOLOGICAL QUALITY OF READY-TO-EAT DELICATESSEN PRODUCT WITH RESPECT TO STORAGE TEMPERATURE. J microb biotech food sci [Internet]. 2015 Jun. 1 [cited 2024 Dec. 20];4(6):560-3. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8235