Marcinkowska-Lesiak, M.; Wojtasik-Kalinowska, I.; Onopiuk, A.; Stelmasiak, A.; Wierzbicka, A.; Poltorak, A.
Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma. Foods 2022, 11, 2523.
https://doi.org/10.3390/foods11162523
AMA Style
Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Onopiuk A, Stelmasiak A, Wierzbicka A, Poltorak A.
Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma. Foods. 2022; 11(16):2523.
https://doi.org/10.3390/foods11162523
Chicago/Turabian Style
Marcinkowska-Lesiak, Monika, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Adrian Stelmasiak, Agnieszka Wierzbicka, and Andrzej Poltorak.
2022. "Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma" Foods 11, no. 16: 2523.
https://doi.org/10.3390/foods11162523
APA Style
Marcinkowska-Lesiak, M., Wojtasik-Kalinowska, I., Onopiuk, A., Stelmasiak, A., Wierzbicka, A., & Poltorak, A.
(2022). Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma. Foods, 11(16), 2523.
https://doi.org/10.3390/foods11162523
