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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

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

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