Kročko, M., Ďurík, M., Bučko, O., Tkáčová, J., Čanigová, M. and Ducková, V. 2015. Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”. Potravinarstvo Slovak Journal of Food Sciences. 9, 1 (May 2015), 160-165. DOI:https://doi.org/10.5219/464.