Wereńska, M.; Haraf, G.; Okruszek, A.; Marcinkowska, W.; Wołoszyn, J.
The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat. Foods 2023, 12, 129.
https://doi.org/10.3390/foods12010129
AMA Style
Wereńska M, Haraf G, Okruszek A, Marcinkowska W, Wołoszyn J.
The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat. Foods. 2023; 12(1):129.
https://doi.org/10.3390/foods12010129
Chicago/Turabian Style
Wereńska, Monika, Gabriela Haraf, Andrzej Okruszek, Weronika Marcinkowska, and Janina Wołoszyn.
2023. "The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat" Foods 12, no. 1: 129.
https://doi.org/10.3390/foods12010129
APA Style
Wereńska, M., Haraf, G., Okruszek, A., Marcinkowska, W., & Wołoszyn, J.
(2023). The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat. Foods, 12(1), 129.
https://doi.org/10.3390/foods12010129