Frunză, G.; Ciobanu, M.-M.; Murariu, O.C.; Radu-Rusu, R.-M.; Boișteanu, P.-C.
The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas). Foods 2025, 14, 310.
https://doi.org/10.3390/foods14020310
AMA Style
Frunză G, Ciobanu M-M, Murariu OC, Radu-Rusu R-M, Boișteanu P-C.
The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas). Foods. 2025; 14(2):310.
https://doi.org/10.3390/foods14020310
Chicago/Turabian Style
Frunză, Gabriela, Marius-Mihai Ciobanu, Otilia Cristina Murariu, Răzvan-Mihail Radu-Rusu, and Paul-Corneliu Boișteanu.
2025. "The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas)" Foods 14, no. 2: 310.
https://doi.org/10.3390/foods14020310
APA Style
Frunză, G., Ciobanu, M.-M., Murariu, O. C., Radu-Rusu, R.-M., & Boișteanu, P.-C.
(2025). The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas). Foods, 14(2), 310.
https://doi.org/10.3390/foods14020310