Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl
- DOI
- 10.3390/foods13233823
- Published
- 2024-11-27
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods13233823,
title = {Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl},
author = {Karolina M. Wójciak and Paulina Kęska and Miroslava Kačániová and Natália Čmiková and Elżbieta Solska and Agata Ogórek},
year = {2024},
journal = {Foods},
doi = {10.3390/foods13233823},
url = {https://doi.org/10.3390/foods13233823}
}RIS
TY - JOUR TI - Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl AU - Karolina M. Wójciak AU - Paulina Kęska AU - Miroslava Kačániová AU - Natália Čmiková AU - Elżbieta Solska AU - Agata Ogórek PY - 2024 JO - Foods DO - 10.3390/foods13233823 UR - https://doi.org/10.3390/foods13233823 ER -
APA
Wójciak, K. M., Kęska, P., Kačániová, M., Čmiková, N., Solska, E., & Ogórek, A. (2024). Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl. Foods. https://doi.org/10.3390/foods13233823
Source records
- crossref · retrieved 2026-09-26T21:53:51.250Z