BOBKO, M.; MESÁROŠOVÁ, A.; BOBKOVÁ, A.; DEMIANOVÁ, A.; POLÁKOVÁ, K.; ŠVECOVÁ, T.; LIDIKOVÁ, J.; ČERYOVÁ, N.; JURČAGA, L. Red Grape Pomace Addition Effect on Sensory Properties of Pork Sausages. Agrobiodiversity for Improving Nutrition, Health and Life Quality, [S. l.], v. 8, n. 2, 2024. Disponível em: https://agrobiodiversity.uniag.sk/scientificpapers/article/view/522. Acesso em: 22 dec. 2024.