Chmiel, M.; Świder, O.; Roszko, M.; Adamczak, L.; Cegiełka, A.; Pietrzak, D.; Florowski, T.; Bryła, M.; Florowska, A.
Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef. Appl. Sci. 2025, 15, 2382.
https://doi.org/10.3390/app15052382
AMA Style
Chmiel M, Świder O, Roszko M, Adamczak L, Cegiełka A, Pietrzak D, Florowski T, Bryła M, Florowska A.
Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef. Applied Sciences. 2025; 15(5):2382.
https://doi.org/10.3390/app15052382
Chicago/Turabian Style
Chmiel, Marta, Olga Świder, Marek Roszko, Lech Adamczak, Aneta Cegiełka, Dorota Pietrzak, Tomasz Florowski, Marcin Bryła, and Anna Florowska.
2025. "Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef" Applied Sciences 15, no. 5: 2382.
https://doi.org/10.3390/app15052382
APA Style
Chmiel, M., Świder, O., Roszko, M., Adamczak, L., Cegiełka, A., Pietrzak, D., Florowski, T., Bryła, M., & Florowska, A.
(2025). Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef. Applied Sciences, 15(5), 2382.
https://doi.org/10.3390/app15052382