Wójciak, K.M.; Kęska, P.; Kačániová, M.; Čmiková, N.; Solska, E.; Ogórek, A.
Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl. Foods 2024, 13, 3823.
https://doi.org/10.3390/foods13233823
AMA Style
Wójciak KM, Kęska P, Kačániová M, Čmiková N, Solska E, Ogórek A.
Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl. Foods. 2024; 13(23):3823.
https://doi.org/10.3390/foods13233823
Chicago/Turabian Style
Wójciak, Karolina M., Paulina Kęska, Miroslava Kačániová, Natália Čmiková, Elżbieta Solska, and Agata Ogórek.
2024. "Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl" Foods 13, no. 23: 3823.
https://doi.org/10.3390/foods13233823
APA Style
Wójciak, K. M., Kęska, P., Kačániová, M., Čmiková, N., Solska, E., & Ogórek, A.
(2024). Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl. Foods, 13(23), 3823.
https://doi.org/10.3390/foods13233823
