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.
Cita Chicago Style (17a ed.)Okoń, Anna, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, y 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.
Cita MLA (8a ed.)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.