Prudyus Тaras; VISHCHUR, Oleg; DANCHENKO, Mykola. Essential oils in pig diet as a means of improving pork quality. In: SERDIUK, Marina et al. Innovative approaches in food processing and sustainability. Tallinn, Estonia: Scientific Route OÜ®,2025. p. 178–194. DOI: 10.21303/978-9908-9706-2-2.ch9. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-9706-2-2/chapter/100. Acesso em: 15 june. 2026.