Bartoń, M.; Waraczewski, R.; Muszyński, S.; Stasiak, D.M.; Sołowiej, B.G.
Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard. Foods 2025, 14, 3960.
https://doi.org/10.3390/foods14223960
AMA Style
Bartoń M, Waraczewski R, Muszyński S, Stasiak DM, Sołowiej BG.
Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard. Foods. 2025; 14(22):3960.
https://doi.org/10.3390/foods14223960
Chicago/Turabian Style
Bartoń, Maciej, Robert Waraczewski, Siemowit Muszyński, Dariusz M. Stasiak, and Bartosz G. Sołowiej.
2025. "Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard" Foods 14, no. 22: 3960.
https://doi.org/10.3390/foods14223960
APA Style
Bartoń, M., Waraczewski, R., Muszyński, S., Stasiak, D. M., & Sołowiej, B. G.
(2025). Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard. Foods, 14(22), 3960.
https://doi.org/10.3390/foods14223960