Stanisławczyk, R.; Rudy, M.; Gil, M.; Duma-Kocan, P.; Dziki, D.; Rudy, S.
The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes 2020, 8, 1099.
https://doi.org/10.3390/pr8091099
AMA Style
Stanisławczyk R, Rudy M, Gil M, Duma-Kocan P, Dziki D, Rudy S.
The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes. 2020; 8(9):1099.
https://doi.org/10.3390/pr8091099
Chicago/Turabian Style
Stanisławczyk, Renata, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Dariusz Dziki, and Stanisław Rudy.
2020. "The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage" Processes 8, no. 9: 1099.
https://doi.org/10.3390/pr8091099
APA Style
Stanisławczyk, R., Rudy, M., Gil, M., Duma-Kocan, P., Dziki, D., & Rudy, S.
(2020). The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes, 8(9), 1099.
https://doi.org/10.3390/pr8091099