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Kačániová M, Čmiková N, Ban Z, Garzoli S, Elizondo-Luevano JH, Ben Hsouna A, Ben Saad R, Bianchi A, Venturi F, Kluz MI, et al. Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes. Molecules. 2024; 29(17):4179. https://doi.org/10.3390/molecules29174179

Kačániová, Miroslava, Natália Čmiková, Zhaojun Ban, Stefania Garzoli, Joel Horacio Elizondo-Luevano, Anis Ben Hsouna, Rania Ben Saad, Alessandro Bianchi, Francesca Venturi, Maciej Ireneusz Kluz, and et al. 2024. "Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes" Molecules 29, no. 17: 4179. https://doi.org/10.3390/molecules29174179

Kačániová, M., Čmiková, N., Ban, Z., Garzoli, S., Elizondo-Luevano, J. H., Ben Hsouna, A., Ben Saad, R., Bianchi, A., Venturi, F., Kluz, M. I., & Haščík, P. (2024). Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes. Molecules, 29(17), 4179. https://doi.org/10.3390/molecules29174179