Szymczak, M.; Kamiński, P.; Turło, M.; Bucholska, J.; Mogut, D.; Minkiewicz, P.; Mizielińska, M.; Stobińska, M.
Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine. Appl. Sci. 2023, 13, 7225.
https://doi.org/10.3390/app13127225
AMA Style
Szymczak M, Kamiński P, Turło M, Bucholska J, Mogut D, Minkiewicz P, Mizielińska M, Stobińska M.
Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine. Applied Sciences. 2023; 13(12):7225.
https://doi.org/10.3390/app13127225
Chicago/Turabian Style
Szymczak, Mariusz, Patryk Kamiński, Marta Turło, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Małgorzata Mizielińska, and Magdalena Stobińska.
2023. "Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine" Applied Sciences 13, no. 12: 7225.
https://doi.org/10.3390/app13127225
APA Style
Szymczak, M., Kamiński, P., Turło, M., Bucholska, J., Mogut, D., Minkiewicz, P., Mizielińska, M., & Stobińska, M.
(2023). Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine. Applied Sciences, 13(12), 7225.
https://doi.org/10.3390/app13127225