The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
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Łepecka, A.; Szymański, P.; Okoń, A.; Łaszkiewicz, B.; Onacik-Gür, S.; Zielińska, D.; Dolatowski, Z.J. The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins. Foods 2023, 12, 3975. https://doi.org/10.3390/foods12213975
Łepecka A, Szymański P, Okoń A, Łaszkiewicz B, Onacik-Gür S, Zielińska D, Dolatowski ZJ. The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins. Foods. 2023; 12(21):3975. https://doi.org/10.3390/foods12213975
Chicago/Turabian StyleŁepecka, Anna, Piotr Szymański, Anna Okoń, Beata Łaszkiewicz, Sylwia Onacik-Gür, Dorota Zielińska, and Zbigniew J. Dolatowski. 2023. "The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins" Foods 12, no. 21: 3975. https://doi.org/10.3390/foods12213975
APA StyleŁepecka, A., Szymański, P., Okoń, A., Łaszkiewicz, B., Onacik-Gür, S., Zielińska, D., & Dolatowski, Z. J. (2023). The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins. Foods, 12(21), 3975. https://doi.org/10.3390/foods12213975