Kręcisz, M.; Stępień, B.; Łyczko, J.; Kamiński, P.
The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods 2023, 12, 4294.
https://doi.org/10.3390/foods12234294
AMA Style
Kręcisz M, Stępień B, Łyczko J, Kamiński P.
The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods. 2023; 12(23):4294.
https://doi.org/10.3390/foods12234294
Chicago/Turabian Style
Kręcisz, Magdalena, Bogdan Stępień, Jacek Łyczko, and Piotr Kamiński.
2023. "The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks" Foods 12, no. 23: 4294.
https://doi.org/10.3390/foods12234294
APA Style
Kręcisz, M., Stępień, B., Łyczko, J., & Kamiński, P.
(2023). The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods, 12(23), 4294.
https://doi.org/10.3390/foods12234294