Okoń, A.; Szymański, P.; Zielińska, D.; Szydłowska, A.; Siekierko, U.; Kołożyn-Krajewska, D.; Dolatowski, Z.J.
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants 2021, 10, 1711.
https://doi.org/10.3390/antiox10111711
AMA Style
Okoń A, Szymański P, Zielińska D, Szydłowska A, Siekierko U, Kołożyn-Krajewska D, Dolatowski ZJ.
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants. 2021; 10(11):1711.
https://doi.org/10.3390/antiox10111711
Chicago/Turabian Style
Okoń, Anna, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, and Zbigniew J. Dolatowski.
2021. "The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage" Antioxidants 10, no. 11: 1711.
https://doi.org/10.3390/antiox10111711
APA Style
Okoń, A., Szymański, P., Zielińska, D., Szydłowska, A., Siekierko, U., Kołożyn-Krajewska, D., & Dolatowski, Z. J.
(2021). The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants, 10(11), 1711.
https://doi.org/10.3390/antiox10111711