Hasani, E.; Kiskó, G.; Dalmadi, I.; Hitka, G.; Friedrich, L.F.; Kenesei, G.
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast. Foods 2023, 12, 1213.
https://doi.org/10.3390/foods12061213
AMA Style
Hasani E, Kiskó G, Dalmadi I, Hitka G, Friedrich LF, Kenesei G.
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast. Foods. 2023; 12(6):1213.
https://doi.org/10.3390/foods12061213
Chicago/Turabian Style
Hasani, Endrit, Gabriella Kiskó, István Dalmadi, Géza Hitka, László Ferenc Friedrich, and György Kenesei.
2023. "Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast" Foods 12, no. 6: 1213.
https://doi.org/10.3390/foods12061213
APA Style
Hasani, E., Kiskó, G., Dalmadi, I., Hitka, G., Friedrich, L. F., & Kenesei, G.
(2023). Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast. Foods, 12(6), 1213.
https://doi.org/10.3390/foods12061213