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Tkacz, Katarzyna, Modzelewska-Kapituła, Monika (2022) Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls. Applied Sciences, 12 (20) 10411 doi:10.3390/app122010411

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Reference TypeJournal (article/letter/editorial)
TitleMarinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls
JournalApplied Sciences
AuthorsTkacz, KatarzynaAuthor
Modzelewska-Kapituła, MonikaAuthor
Year2022 (October 15)Volume12
Issue20
PublisherMDPI AG
DOIdoi:10.3390/app122010411Search in ResearchGate
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Mindat Ref. ID15444345Long-form Identifiermindat:1:5:15444345:0
GUID0
Full ReferenceTkacz, Katarzyna, Modzelewska-Kapituła, Monika (2022) Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls. Applied Sciences, 12 (20) 10411 doi:10.3390/app122010411
Plain TextTkacz, Katarzyna, Modzelewska-Kapituła, Monika (2022) Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls. Applied Sciences, 12 (20) 10411 doi:10.3390/app122010411
In(2022, October) Applied Sciences Vol. 12 (20) MDPI AG

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