Łepecka, A.; Szymański, P.; Okoń, A.; Siekierko, U.; Zielińska, D.; Trząskowska, M.; Neffe-Skocińska, K.; Sionek, B.; Kajak-Siemaszko, K.; Karbowiak, M.;
et al. The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods 2023, 12, 1565.
https://doi.org/10.3390/foods12081565
AMA Style
Łepecka A, Szymański P, Okoń A, Siekierko U, Zielińska D, Trząskowska M, Neffe-Skocińska K, Sionek B, Kajak-Siemaszko K, Karbowiak M,
et al. The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods. 2023; 12(8):1565.
https://doi.org/10.3390/foods12081565
Chicago/Turabian Style
Łepecka, Anna, Piotr Szymański, Anna Okoń, Urszula Siekierko, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Barbara Sionek, Katarzyna Kajak-Siemaszko, Marcelina Karbowiak,
and et al. 2023. "The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams" Foods 12, no. 8: 1565.
https://doi.org/10.3390/foods12081565
APA Style
Łepecka, A., Szymański, P., Okoń, A., Siekierko, U., Zielińska, D., Trząskowska, M., Neffe-Skocińska, K., Sionek, B., Kajak-Siemaszko, K., Karbowiak, M., Kołożyn-Krajewska, D., & Dolatowski, Z. J.
(2023). The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. Foods, 12(8), 1565.
https://doi.org/10.3390/foods12081565
