Latin, K.; Mastanjević, K.; Raguž, N.; Bulaić, M.; Lužaić, R.; Heffer, M.; Lukić, B.
Differences in Fatty Acid Profile and Physical-Chemical Composition of Slavonska slanina—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs. Animals 2022, 12, 924.
https://doi.org/10.3390/ani12070924
AMA Style
Latin K, Mastanjević K, Raguž N, Bulaić M, Lužaić R, Heffer M, Lukić B.
Differences in Fatty Acid Profile and Physical-Chemical Composition of Slavonska slanina—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs. Animals. 2022; 12(7):924.
https://doi.org/10.3390/ani12070924
Chicago/Turabian Style
Latin, Katarina, Krešimir Mastanjević, Nikola Raguž, Mateja Bulaić, Ras Lužaić, Marija Heffer, and Boris Lukić.
2022. "Differences in Fatty Acid Profile and Physical-Chemical Composition of Slavonska slanina—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs" Animals 12, no. 7: 924.
https://doi.org/10.3390/ani12070924
APA Style
Latin, K., Mastanjević, K., Raguž, N., Bulaić, M., Lužaić, R., Heffer, M., & Lukić, B.
(2022). Differences in Fatty Acid Profile and Physical-Chemical Composition of Slavonska slanina—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs. Animals, 12(7), 924.
https://doi.org/10.3390/ani12070924
