Gil, M.; Rudy, M.; Duma-Kocan, P.; Stanisławczyk, R.; Wolińska, A.; Krajewska, A.; Dziki, D.
Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method. Foods 2025, 14, 1958.
https://doi.org/10.3390/foods14111958
AMA Style
Gil M, Rudy M, Duma-Kocan P, Stanisławczyk R, Wolińska A, Krajewska A, Dziki D.
Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method. Foods. 2025; 14(11):1958.
https://doi.org/10.3390/foods14111958
Chicago/Turabian Style
Gil, Marian, Mariusz Rudy, Paulina Duma-Kocan, Renata Stanisławczyk, Aleksandra Wolińska, Anna Krajewska, and Dariusz Dziki.
2025. "Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method" Foods 14, no. 11: 1958.
https://doi.org/10.3390/foods14111958
APA Style
Gil, M., Rudy, M., Duma-Kocan, P., Stanisławczyk, R., Wolińska, A., Krajewska, A., & Dziki, D.
(2025). Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method. Foods, 14(11), 1958.
https://doi.org/10.3390/foods14111958