Reitznerová, A.; Semjon, B.; Bartkovský, M.; Šuleková, M.; Nagy, J.; Klempová, T.; Marcinčák, S.
Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat. Appl. Sci. 2023, 13, 4059.
https://doi.org/10.3390/app13064059
AMA Style
Reitznerová A, Semjon B, Bartkovský M, Šuleková M, Nagy J, Klempová T, Marcinčák S.
Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat. Applied Sciences. 2023; 13(6):4059.
https://doi.org/10.3390/app13064059
Chicago/Turabian Style
Reitznerová, Anna, Boris Semjon, Martin Bartkovský, Monika Šuleková, Jozef Nagy, Tatiana Klempová, and Slavomír Marcinčák.
2023. "Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat" Applied Sciences 13, no. 6: 4059.
https://doi.org/10.3390/app13064059
APA Style
Reitznerová, A., Semjon, B., Bartkovský, M., Šuleková, M., Nagy, J., Klempová, T., & Marcinčák, S.
(2023). Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat. Applied Sciences, 13(6), 4059.
https://doi.org/10.3390/app13064059
