Skałecki, P.; Kaliniak-Dziura, A.; Domaradzki, P.; Florek, M.; Poleszak, E.; Dmoch, M.
Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés. Appl. Sci. 2021, 11, 188.
https://doi.org/10.3390/app11010188
AMA Style
Skałecki P, Kaliniak-Dziura A, Domaradzki P, Florek M, Poleszak E, Dmoch M.
Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés. Applied Sciences. 2021; 11(1):188.
https://doi.org/10.3390/app11010188
Chicago/Turabian Style
Skałecki, Piotr, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Ewa Poleszak, and Małgorzata Dmoch.
2021. "Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés" Applied Sciences 11, no. 1: 188.
https://doi.org/10.3390/app11010188
APA Style
Skałecki, P., Kaliniak-Dziura, A., Domaradzki, P., Florek, M., Poleszak, E., & Dmoch, M.
(2021). Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés. Applied Sciences, 11(1), 188.
https://doi.org/10.3390/app11010188