Hussein KN, Friedrich L, Kisko G, Hidas K, Nemeth C, Dalmadi I. Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. RARD [Internet]. 2019 Nov. 1 [cited 2024 Dec. 18];7(1-2):140-4. Available from: https://ojs.bibl.u-szeged.hu/index.php/rard/article/view/33251