Wojtasik-Kalinowska, I.;                     Farmer, L.J.;                     Hagan, T.D.J.;                     Gordon, A.W.;                     Polkinghorne, R.;                     Pogorzelski, G.;                     Wierzbicka, A.;                     Poltorak, A.    
        The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis. Appl. Sci. 2024, 14, 4477.
    https://doi.org/10.3390/app14114477
    AMA Style
    
                                Wojtasik-Kalinowska I,                                 Farmer LJ,                                 Hagan TDJ,                                 Gordon AW,                                 Polkinghorne R,                                 Pogorzelski G,                                 Wierzbicka A,                                 Poltorak A.        
                The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis. Applied Sciences. 2024; 14(11):4477.
        https://doi.org/10.3390/app14114477
    
    Chicago/Turabian Style
    
                                Wojtasik-Kalinowska, Iwona,                                 Linda J. Farmer,                                 Terence D. J. Hagan,                                 Alan W. Gordon,                                 Rod Polkinghorne,                                 Grzegorz Pogorzelski,                                 Agnieszka Wierzbicka,                                 and Andrzej Poltorak.        
                2024. "The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis" Applied Sciences 14, no. 11: 4477.
        https://doi.org/10.3390/app14114477
    
    APA Style
    
                                Wojtasik-Kalinowska, I.,                                 Farmer, L. J.,                                 Hagan, T. D. J.,                                 Gordon, A. W.,                                 Polkinghorne, R.,                                 Pogorzelski, G.,                                 Wierzbicka, A.,                                 & Poltorak, A.        
        
        (2024). The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis. Applied Sciences, 14(11), 4477.
        https://doi.org/10.3390/app14114477