Article Versions Notes

Kowalska J, Miarka D, Marzec A, Ciurzyńska A, Janowicz M, Galus S, Kowalska H. Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety. Applied Sciences. 2023; 13(6):3906. https://doi.org/10.3390/app13063906

Kowalska, Jolanta, Dorota Miarka, Agata Marzec, Agnieszka Ciurzyńska, Monika Janowicz, Sabina Galus, and Hanna Kowalska. 2023. "Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety" Applied Sciences 13, no. 6: 3906. https://doi.org/10.3390/app13063906

Kowalska, J., Miarka, D., Marzec, A., Ciurzyńska, A., Janowicz, M., Galus, S., & Kowalska, H. (2023). Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety. Applied Sciences, 13(6), 3906. https://doi.org/10.3390/app13063906