Przybylski, W.; Jaworska, D.; Kresa, P.; Ostrowski, G.; Płecha, M.; Korsak, D.; Derewiaka, D.; Adamczak, L.; Siekierko, U.; Pawłowska, J.
Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging. Appl. Sci. 2024, 14, 9053.
https://doi.org/10.3390/app14199053
AMA Style
Przybylski W, Jaworska D, Kresa P, Ostrowski G, Płecha M, Korsak D, Derewiaka D, Adamczak L, Siekierko U, Pawłowska J.
Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging. Applied Sciences. 2024; 14(19):9053.
https://doi.org/10.3390/app14199053
Chicago/Turabian Style
Przybylski, Wiesław, Danuta Jaworska, Paweł Kresa, Grzegorz Ostrowski, Magdalena Płecha, Dorota Korsak, Dorota Derewiaka, Lech Adamczak, Urszula Siekierko, and Julia Pawłowska.
2024. "Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging" Applied Sciences 14, no. 19: 9053.
https://doi.org/10.3390/app14199053
APA Style
Przybylski, W., Jaworska, D., Kresa, P., Ostrowski, G., Płecha, M., Korsak, D., Derewiaka, D., Adamczak, L., Siekierko, U., & Pawłowska, J.
(2024). Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging. Applied Sciences, 14(19), 9053.
https://doi.org/10.3390/app14199053
