Modzelewska-Kapituła, M.; Tkacz, K.; Zduńczyk, W.; Ozturk-Kerimoglu, B.; Nogalski, Z.
Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef? Appl. Sci. 2024, 14, 5180.
https://doi.org/10.3390/app14125180
AMA Style
Modzelewska-Kapituła M, Tkacz K, Zduńczyk W, Ozturk-Kerimoglu B, Nogalski Z.
Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef? Applied Sciences. 2024; 14(12):5180.
https://doi.org/10.3390/app14125180
Chicago/Turabian Style
Modzelewska-Kapituła, Monika, Katarzyna Tkacz, Weronika Zduńczyk, Burcu Ozturk-Kerimoglu, and Zenon Nogalski.
2024. "Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?" Applied Sciences 14, no. 12: 5180.
https://doi.org/10.3390/app14125180
APA Style
Modzelewska-Kapituła, M., Tkacz, K., Zduńczyk, W., Ozturk-Kerimoglu, B., & Nogalski, Z.
(2024). Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef? Applied Sciences, 14(12), 5180.
https://doi.org/10.3390/app14125180