Pniewski, P.; Anusz, K.; Białobrzewski, I.; Puchalska, M.; Tracz, M.; Kożuszek, R.; Wiśniewski, J.; Zarzyńska, J.; Jackowska-Tracz, A.
The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods 2023, 12, 4372.
https://doi.org/10.3390/foods12234372
AMA Style
Pniewski P, Anusz K, Białobrzewski I, Puchalska M, Tracz M, Kożuszek R, Wiśniewski J, Zarzyńska J, Jackowska-Tracz A.
The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods. 2023; 12(23):4372.
https://doi.org/10.3390/foods12234372
Chicago/Turabian Style
Pniewski, Paweł, Krzysztof Anusz, Ireneusz Białobrzewski, Martyna Puchalska, Michał Tracz, Radosław Kożuszek, Jan Wiśniewski, Joanna Zarzyńska, and Agnieszka Jackowska-Tracz.
2023. "The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma" Foods 12, no. 23: 4372.
https://doi.org/10.3390/foods12234372
APA Style
Pniewski, P., Anusz, K., Białobrzewski, I., Puchalska, M., Tracz, M., Kożuszek, R., Wiśniewski, J., Zarzyńska, J., & Jackowska-Tracz, A.
(2023). The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods, 12(23), 4372.
https://doi.org/10.3390/foods12234372