Sionek, B.; Okoń, A.; Łepecka, A.; Antoniewska-Krzeska, A.; Szymański, P.; Jaworska, D.; Rutkowska, J.; Kołożyn-Krajewska, D.
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams. Agriculture 2025, 15, 107.
https://doi.org/10.3390/agriculture15010107
AMA Style
Sionek B, Okoń A, Łepecka A, Antoniewska-Krzeska A, Szymański P, Jaworska D, Rutkowska J, Kołożyn-Krajewska D.
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams. Agriculture. 2025; 15(1):107.
https://doi.org/10.3390/agriculture15010107
Chicago/Turabian Style
Sionek, Barbara, Anna Okoń, Anna Łepecka, Agata Antoniewska-Krzeska, Piotr Szymański, Danuta Jaworska, Jarosława Rutkowska, and Danuta Kołożyn-Krajewska.
2025. "Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams" Agriculture 15, no. 1: 107.
https://doi.org/10.3390/agriculture15010107
APA Style
Sionek, B., Okoń, A., Łepecka, A., Antoniewska-Krzeska, A., Szymański, P., Jaworska, D., Rutkowska, J., & Kołożyn-Krajewska, D.
(2025). Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams. Agriculture, 15(1), 107.
https://doi.org/10.3390/agriculture15010107
