Karwowska, M.; Skwarek, P.; Solska, E.; Nowaczyk, A.; Goławski, A.; Wojtaś, P.; Stasiak, D.M.
Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture. Molecules 2025, 30, 691.
https://doi.org/10.3390/molecules30030691
AMA Style
Karwowska M, Skwarek P, Solska E, Nowaczyk A, Goławski A, Wojtaś P, Stasiak DM.
Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture. Molecules. 2025; 30(3):691.
https://doi.org/10.3390/molecules30030691
Chicago/Turabian Style
Karwowska, Małgorzata, Patrycja Skwarek, Elżbieta Solska, Agata Nowaczyk, Andrzej Goławski, Przemysław Wojtaś, and Dariusz M. Stasiak.
2025. "Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture" Molecules 30, no. 3: 691.
https://doi.org/10.3390/molecules30030691
APA Style
Karwowska, M., Skwarek, P., Solska, E., Nowaczyk, A., Goławski, A., Wojtaś, P., & Stasiak, D. M.
(2025). Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture. Molecules, 30(3), 691.
https://doi.org/10.3390/molecules30030691
