Csurka, T.; Hidas, K.I.; Boros, A.; Belák, B.B.; Hajnal, I.M.; Pásztor-Huszár, K.; Friedrich, L.F.; Hitka, G.; Varga-Tóth, A.
Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Appl. Sci. 2025, 15, 3647.
https://doi.org/10.3390/app15073647
AMA Style
Csurka T, Hidas KI, Boros A, Belák BB, Hajnal IM, Pásztor-Huszár K, Friedrich LF, Hitka G, Varga-Tóth A.
Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Applied Sciences. 2025; 15(7):3647.
https://doi.org/10.3390/app15073647
Chicago/Turabian Style
Csurka, Tamás, Karina Ilona Hidas, Anikó Boros, Bertold Botond Belák, István Márk Hajnal, Klára Pásztor-Huszár, László Ferenc Friedrich, Géza Hitka, and Adrienn Varga-Tóth.
2025. "Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents" Applied Sciences 15, no. 7: 3647.
https://doi.org/10.3390/app15073647
APA Style
Csurka, T., Hidas, K. I., Boros, A., Belák, B. B., Hajnal, I. M., Pásztor-Huszár, K., Friedrich, L. F., Hitka, G., & Varga-Tóth, A.
(2025). Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Applied Sciences, 15(7), 3647.
https://doi.org/10.3390/app15073647
