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.
Style de citation Chicago (17e éd.)Okoń, Anna, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, et 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.
Style de citation MLA (8e éd.)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.