Jónás, G.; Visy, A.; Dalmadi, I.; Majzinger, K.; Krzyzewsky, N.; Barkó, A.; Surányi, J.; Friedrich, L.
Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. Appl. Sci. 2024, 14, 10410.
https://doi.org/10.3390/app142210410
AMA Style
Jónás G, Visy A, Dalmadi I, Majzinger K, Krzyzewsky N, Barkó A, Surányi J, Friedrich L.
Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. Applied Sciences. 2024; 14(22):10410.
https://doi.org/10.3390/app142210410
Chicago/Turabian Style
Jónás, Gábor, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, and László Friedrich.
2024. "Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat" Applied Sciences 14, no. 22: 10410.
https://doi.org/10.3390/app142210410
APA Style
Jónás, G., Visy, A., Dalmadi, I., Majzinger, K., Krzyzewsky, N., Barkó, A., Surányi, J., & Friedrich, L.
(2024). Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. Applied Sciences, 14(22), 10410.
https://doi.org/10.3390/app142210410