Juknienė, I.; Zaborskienė, G.; Jankauskienė, A.; Kabašinskienė, A.; Zakarienė, G.; Bliznikas, S.
Effect of Lyophilization Process on Nutritional Value of Meat By-Products. Appl. Sci. 2022, 12, 12984.
https://doi.org/10.3390/app122412984
AMA Style
Juknienė I, Zaborskienė G, Jankauskienė A, Kabašinskienė A, Zakarienė G, Bliznikas S.
Effect of Lyophilization Process on Nutritional Value of Meat By-Products. Applied Sciences. 2022; 12(24):12984.
https://doi.org/10.3390/app122412984
Chicago/Turabian Style
Juknienė, Ignė, Gintarė Zaborskienė, Agnė Jankauskienė, Aistė Kabašinskienė, Gintarė Zakarienė, and Saulius Bliznikas.
2022. "Effect of Lyophilization Process on Nutritional Value of Meat By-Products" Applied Sciences 12, no. 24: 12984.
https://doi.org/10.3390/app122412984
APA Style
Juknienė, I., Zaborskienė, G., Jankauskienė, A., Kabašinskienė, A., Zakarienė, G., & Bliznikas, S.
(2022). Effect of Lyophilization Process on Nutritional Value of Meat By-Products. Applied Sciences, 12(24), 12984.
https://doi.org/10.3390/app122412984