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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

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

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