Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture
- DOI
- 10.3390/molecules30030691
- Published
- 2025-02-04
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules30030691,
title = {Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture},
author = {Małgorzata Karwowska and Patrycja Skwarek and Elżbieta Solska and Agata Nowaczyk and Andrzej Goławski and Przemysław Wojtaś and Dariusz M. Stasiak},
year = {2025},
journal = {Molecules},
doi = {10.3390/molecules30030691},
url = {https://doi.org/10.3390/molecules30030691}
}RIS
TY - JOUR TI - Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture AU - Małgorzata Karwowska AU - Patrycja Skwarek AU - Elżbieta Solska AU - Agata Nowaczyk AU - Andrzej Goławski AU - Przemysław Wojtaś AU - Dariusz M. Stasiak PY - 2025 JO - Molecules DO - 10.3390/molecules30030691 UR - https://doi.org/10.3390/molecules30030691 ER -
APA
Karwowska, M., Skwarek, P., Solska, E., Nowaczyk, A., Goławski, A., Wojtaś, P., & Stasiak, D. M. (2025). Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture. Molecules. https://doi.org/10.3390/molecules30030691
Source records
- crossref · retrieved 2026-09-26T18:36:31.785Z