Stanisławczyk, R.; Żurek, J.; Rudy, M.; Gil, M.; Krajewska, A.; Dziki, D.
Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability. Processes 2024, 12, 1577.
https://doi.org/10.3390/pr12081577
AMA Style
Stanisławczyk R, Żurek J, Rudy M, Gil M, Krajewska A, Dziki D.
Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability. Processes. 2024; 12(8):1577.
https://doi.org/10.3390/pr12081577
Chicago/Turabian Style
Stanisławczyk, Renata, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska, and Dariusz Dziki.
2024. "Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability" Processes 12, no. 8: 1577.
https://doi.org/10.3390/pr12081577
APA Style
Stanisławczyk, R., Żurek, J., Rudy, M., Gil, M., Krajewska, A., & Dziki, D.
(2024). Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability. Processes, 12(8), 1577.
https://doi.org/10.3390/pr12081577