Order Article Reprints

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

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

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