The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef
- DOI
- 10.1016/j.meatsci.2018.10.010
- Published
- 2019-02
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2018.10.010,
title = {The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef},
author = {Karolina M. Wójciak and Dariusz M. Stasiak and Karolina Ferysiuk and Elżbieta Solska},
year = {2019},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2018.10.010},
url = {https://doi.org/10.1016/j.meatsci.2018.10.010}
}RIS
TY - JOUR TI - The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef AU - Karolina M. Wójciak AU - Dariusz M. Stasiak AU - Karolina Ferysiuk AU - Elżbieta Solska PY - 2019 JO - Meat Science DO - 10.1016/j.meatsci.2018.10.010 UR - https://doi.org/10.1016/j.meatsci.2018.10.010 ER -
APA
Wójciak, K. M., Stasiak, D. M., Ferysiuk, K., & Solska, E. (2019). The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef. Meat Science. https://doi.org/10.1016/j.meatsci.2018.10.010
Source records
- crossref · retrieved 2026-09-26T22:44:35.171Z