Cite
Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability.
MLA
Stanisławczyk, Renata, et al. “Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability.” Processes, vol. 12, no. 8, Aug. 2024, p. 1577. EBSCOhost, https://doi.org/10.3390/pr12081577.
APA
Stanisławczyk, R., Żurek, J., Rudy, M., Gil, M., Krajewska, A., & Dziki, D. (2024). Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability. Processes, 12(8), 1577. https://doi.org/10.3390/pr12081577
Chicago
Stanisławczyk, Renata, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska, and Dariusz Dziki. 2024. “Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability.” Processes 12 (8): 1577. doi:10.3390/pr12081577.