Măzărel, A.; Rădoi-Encea, R.-Ș.; Pădureanu, V.; Maier, A.; Matei, F.
The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products. Appl. Sci. 2025, 15, 4417.
https://doi.org/10.3390/app15084417
AMA Style
Măzărel A, Rădoi-Encea R-Ș, Pădureanu V, Maier A, Matei F.
The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products. Applied Sciences. 2025; 15(8):4417.
https://doi.org/10.3390/app15084417
Chicago/Turabian Style
Măzărel, Adrian, Raluca-Ștefania Rădoi-Encea, Vasile Pădureanu, Alina Maier, and Florentina Matei.
2025. "The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products" Applied Sciences 15, no. 8: 4417.
https://doi.org/10.3390/app15084417
APA Style
Măzărel, A., Rădoi-Encea, R.-Ș., Pădureanu, V., Maier, A., & Matei, F.
(2025). The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products. Applied Sciences, 15(8), 4417.
https://doi.org/10.3390/app15084417