Šiška, L.; Gál, R.; Štefunko, F.; Polášek, Z.; Lazárková, Z.; Pětová, M.; Trvdoň, Z.; Salek, R.N.
Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach. Animals 2024, 14, 2715.
https://doi.org/10.3390/ani14182715
AMA Style
Šiška L, Gál R, Štefunko F, Polášek Z, Lazárková Z, Pětová M, Trvdoň Z, Salek RN.
Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach. Animals. 2024; 14(18):2715.
https://doi.org/10.3390/ani14182715
Chicago/Turabian Style
Šiška, Ladislav, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, and Richardos Nikolaos Salek.
2024. "Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach" Animals 14, no. 18: 2715.
https://doi.org/10.3390/ani14182715
APA Style
Šiška, L., Gál, R., Štefunko, F., Polášek, Z., Lazárková, Z., Pětová, M., Trvdoň, Z., & Salek, R. N.
(2024). Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach. Animals, 14(18), 2715.
https://doi.org/10.3390/ani14182715