Cegiełka, A.; Piątkowska, J.; Chmiel, M.; Hać-Szymańczuk, E.; Kalisz, S.; Adamczak, L.
Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage. Appl. Sci. 2025, 15, 2337.
https://doi.org/10.3390/app15052337
AMA Style
Cegiełka A, Piątkowska J, Chmiel M, Hać-Szymańczuk E, Kalisz S, Adamczak L.
Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage. Applied Sciences. 2025; 15(5):2337.
https://doi.org/10.3390/app15052337
Chicago/Turabian Style
Cegiełka, Aneta, Jagoda Piątkowska, Marta Chmiel, Elżbieta Hać-Szymańczuk, Stanisław Kalisz, and Lech Adamczak.
2025. "Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage" Applied Sciences 15, no. 5: 2337.
https://doi.org/10.3390/app15052337
APA Style
Cegiełka, A., Piątkowska, J., Chmiel, M., Hać-Szymańczuk, E., Kalisz, S., & Adamczak, L.
(2025). Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage. Applied Sciences, 15(5), 2337.
https://doi.org/10.3390/app15052337