APA (7th ed.) Citation

Okoń, A., Szymański, P., Zielińska, D., Szydłowska, A., Siekierko, U., Kołożyn-Krajewska, D., & Dolatowski, Z. J. (2021). The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. MDPI AG.

Chicago Style (17th ed.) Citation

Okoń, Anna, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, and Zbigniew J. Dolatowski. The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon After Production and During Chilling Storage. MDPI AG, 2021.

MLA (8th ed.) Citation

Okoń, Anna, et al. The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon After Production and During Chilling Storage. MDPI AG, 2021.