Tokarczyk, G.; Felisiak, K.; Adamska, I.; Przybylska, S.; Hrebień-Filisińska, A.; Biernacka, P.; Bienkiewicz, G.; Tabaszewska, M.
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers. Molecules 2023, 28, 6975.
https://doi.org/10.3390/molecules28196975
AMA Style
Tokarczyk G, Felisiak K, Adamska I, Przybylska S, Hrebień-Filisińska A, Biernacka P, Bienkiewicz G, Tabaszewska M.
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers. Molecules. 2023; 28(19):6975.
https://doi.org/10.3390/molecules28196975
Chicago/Turabian Style
Tokarczyk, Grzegorz, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz, and Małgorzata Tabaszewska.
2023. "Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers" Molecules 28, no. 19: 6975.
https://doi.org/10.3390/molecules28196975
APA Style
Tokarczyk, G., Felisiak, K., Adamska, I., Przybylska, S., Hrebień-Filisińska, A., Biernacka, P., Bienkiewicz, G., & Tabaszewska, M.
(2023). Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers. Molecules, 28(19), 6975.
https://doi.org/10.3390/molecules28196975
