The Influence of the Ozonation Process on the Quality Parameters and Physicochemical Stability of Horse Meat
- DOI
- 10.3390/molecules31183315
- Published
- 2026-09-18
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31183315,
title = {The Influence of the Ozonation Process on the Quality Parameters and Physicochemical Stability of Horse Meat},
author = {Renata Stanisławczyk and Tomasz Piechowiak and Marian Gil and Dorota Grabek-Lejko and Maciej Balawejder},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31183315},
url = {https://doi.org/10.3390/molecules31183315}
}RIS
TY - JOUR TI - The Influence of the Ozonation Process on the Quality Parameters and Physicochemical Stability of Horse Meat AU - Renata Stanisławczyk AU - Tomasz Piechowiak AU - Marian Gil AU - Dorota Grabek-Lejko AU - Maciej Balawejder PY - 2026 JO - Molecules DO - 10.3390/molecules31183315 UR - https://doi.org/10.3390/molecules31183315 ER -
APA
Stanisławczyk, R., Piechowiak, T., Gil, M., Grabek-Lejko, D., & Balawejder, M. (2026). The Influence of the Ozonation Process on the Quality Parameters and Physicochemical Stability of Horse Meat. Molecules. https://doi.org/10.3390/molecules31183315
Source records
- crossref · retrieved 2026-09-26T19:08:34.293Z