Stangierski, J.; Baranowska, H.M.; Rezler, R.; Kawecki, K.
The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties. Molecules 2022, 27, 5235.
https://doi.org/10.3390/molecules27165235
AMA Style
Stangierski J, Baranowska HM, Rezler R, Kawecki K.
The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties. Molecules. 2022; 27(16):5235.
https://doi.org/10.3390/molecules27165235
Chicago/Turabian Style
Stangierski, Jerzy, Hanna Maria Baranowska, Ryszard Rezler, and Krzysztof Kawecki.
2022. "The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties" Molecules 27, no. 16: 5235.
https://doi.org/10.3390/molecules27165235
APA Style
Stangierski, J., Baranowska, H. M., Rezler, R., & Kawecki, K.
(2022). The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties. Molecules, 27(16), 5235.
https://doi.org/10.3390/molecules27165235