Borrajo, P.; Karwowska, M.; Stasiak, D.M.; Lorenzo, J.M.; Żyśko, M.; Solska, E.
Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing. Appl. Sci. 2021, 11, 9181.
https://doi.org/10.3390/app11199181
AMA Style
Borrajo P, Karwowska M, Stasiak DM, Lorenzo JM, Żyśko M, Solska E.
Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing. Applied Sciences. 2021; 11(19):9181.
https://doi.org/10.3390/app11199181
Chicago/Turabian Style
Borrajo, Paula, Małgorzata Karwowska, Dariusz M. Stasiak, Jose M. Lorenzo, Marlena Żyśko, and Elżbieta Solska.
2021. "Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing" Applied Sciences 11, no. 19: 9181.
https://doi.org/10.3390/app11199181
APA Style
Borrajo, P., Karwowska, M., Stasiak, D. M., Lorenzo, J. M., Żyśko, M., & Solska, E.
(2021). Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing. Applied Sciences, 11(19), 9181.
https://doi.org/10.3390/app11199181
