Florek, M.; Domaradzki, P.; Skałecki, P.; Ryszkowska-Siwko, M.; Ziomek, M.; Tajchman, K.; Gondek, M.; Pyz-Łukasik, R.
Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber). Foods 2022, 11, 1288.
https://doi.org/10.3390/foods11091288
AMA Style
Florek M, Domaradzki P, Skałecki P, Ryszkowska-Siwko M, Ziomek M, Tajchman K, Gondek M, Pyz-Łukasik R.
Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber). Foods. 2022; 11(9):1288.
https://doi.org/10.3390/foods11091288
Chicago/Turabian Style
Florek, Mariusz, Piotr Domaradzki, Piotr Skałecki, Małgorzata Ryszkowska-Siwko, Monika Ziomek, Katarzyna Tajchman, Michał Gondek, and Renata Pyz-Łukasik.
2022. "Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)" Foods 11, no. 9: 1288.
https://doi.org/10.3390/foods11091288
APA Style
Florek, M., Domaradzki, P., Skałecki, P., Ryszkowska-Siwko, M., Ziomek, M., Tajchman, K., Gondek, M., & Pyz-Łukasik, R.
(2022). Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber). Foods, 11(9), 1288.
https://doi.org/10.3390/foods11091288
