Majzinger, K.; Kovács-Bányász, B.; Horváth-Mezőfi, Z.; Pósa, E.; Csehi, B.; Hitka, G.; Alpár, B.; Nyulas-Zeke, I.C.
The Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats. Appl. Sci. 2025, 15, 1766.
https://doi.org/10.3390/app15041766
AMA Style
Majzinger K, Kovács-Bányász B, Horváth-Mezőfi Z, Pósa E, Csehi B, Hitka G, Alpár B, Nyulas-Zeke IC.
The Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats. Applied Sciences. 2025; 15(4):1766.
https://doi.org/10.3390/app15041766
Chicago/Turabian Style
Majzinger, Koppány, Bernadett Kovács-Bányász, Zsuzsanna Horváth-Mezőfi, Enikő Pósa, Barbara Csehi, Géza Hitka, Boglárka Alpár, and Ildikó Csilla Nyulas-Zeke.
2025. "The Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats" Applied Sciences 15, no. 4: 1766.
https://doi.org/10.3390/app15041766
APA Style
Majzinger, K., Kovács-Bányász, B., Horváth-Mezőfi, Z., Pósa, E., Csehi, B., Hitka, G., Alpár, B., & Nyulas-Zeke, I. C.
(2025). The Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats. Applied Sciences, 15(4), 1766.
https://doi.org/10.3390/app15041766
