Stanisławczyk, R.; Żurek, J.; Rudy, M.; Gil, M.; Krajewska, A.; Dziki, D.
Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat. Molecules 2024, 29, 5464.
https://doi.org/10.3390/molecules29225464
AMA Style
Stanisławczyk R, Żurek J, Rudy M, Gil M, Krajewska A, Dziki D.
Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat. Molecules. 2024; 29(22):5464.
https://doi.org/10.3390/molecules29225464
Chicago/Turabian Style
Stanisławczyk, Renata, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska, and Dariusz Dziki.
2024. "Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat" Molecules 29, no. 22: 5464.
https://doi.org/10.3390/molecules29225464
APA Style
Stanisławczyk, R., Żurek, J., Rudy, M., Gil, M., Krajewska, A., & Dziki, D.
(2024). Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat. Molecules, 29(22), 5464.
https://doi.org/10.3390/molecules29225464