(2025). IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS. Journal of Chemistry and Technologies.
Παραπομπή σε μορφή Chicago (17η εκδ.)"IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS." Journal of Chemistry and Technologies 2025.
Παραπομπή σε μορφή MLA (9th εκδ.)"IMPACT OF LOW-TEMPERATURE LONG-TIME PROCESSING ON QUALITY CHARACTERISTICS AND SAFETY OF WHOLE-MUSCLE PORK PRODUCTS." Journal of Chemistry and Technologies, 2025.
Πρόσοχή: Οι παραπομπές μπορεί να μην είναι 100% ακριβείς.