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Jurčaga L, Bobko M, Kolesárová A, Bobková A, Demianová A, Haščík P, Belej Ľ, Mendelová A, Bučko O, Kročko M, et al. Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods. 2021; 10(12):2957. https://doi.org/10.3390/foods10122957

Jurčaga, Lukáš, Marek Bobko, Adriana Kolesárová, Alica Bobková, Alžbeta Demianová, Peter Haščík, Ľubomír Belej, Andrea Mendelová, Ondřej Bučko, Miroslav Kročko, and et al. 2021. "Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)" Foods 10, no. 12: 2957. https://doi.org/10.3390/foods10122957

Jurčaga, L., Bobko, M., Kolesárová, A., Bobková, A., Demianová, A., Haščík, P., Belej, Ľ., Mendelová, A., Bučko, O., Kročko, M., & Čech, M. (2021). Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods, 10(12), 2957. https://doi.org/10.3390/foods10122957