Kos, I.; Pleadin, J.; Stvorić, M.; Mirić, M.; Širić, I.; Lešić, T.; Lazarus, M.; Orct, T.; Kljak, K.; Stamenić, T.;
et al. Impact of Incubation Conditions and Addition of Red Beet and Leek Powders as Natural Nitrate Sources on the Physicochemical and Sensory Properties of Cooked Sausages. Processes 2025, 13, 3490.
https://doi.org/10.3390/pr13113490
AMA Style
Kos I, Pleadin J, Stvorić M, Mirić M, Širić I, Lešić T, Lazarus M, Orct T, Kljak K, Stamenić T,
et al. Impact of Incubation Conditions and Addition of Red Beet and Leek Powders as Natural Nitrate Sources on the Physicochemical and Sensory Properties of Cooked Sausages. Processes. 2025; 13(11):3490.
https://doi.org/10.3390/pr13113490
Chicago/Turabian Style
Kos, Ivica, Jelka Pleadin, Martina Stvorić, Milijana Mirić, Ivan Širić, Tina Lešić, Maja Lazarus, Tatjana Orct, Kristina Kljak, Tamara Stamenić,
and et al. 2025. "Impact of Incubation Conditions and Addition of Red Beet and Leek Powders as Natural Nitrate Sources on the Physicochemical and Sensory Properties of Cooked Sausages" Processes 13, no. 11: 3490.
https://doi.org/10.3390/pr13113490
APA Style
Kos, I., Pleadin, J., Stvorić, M., Mirić, M., Širić, I., Lešić, T., Lazarus, M., Orct, T., Kljak, K., Stamenić, T., Ravlić, M., Jůzl, M., & Vnučec, I.
(2025). Impact of Incubation Conditions and Addition of Red Beet and Leek Powders as Natural Nitrate Sources on the Physicochemical and Sensory Properties of Cooked Sausages. Processes, 13(11), 3490.
https://doi.org/10.3390/pr13113490
