Skwarek, P., Lorenzo, J. M., Purriños, L., & Karwowska, M. Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition. MDPI AG.
Chicago Style (17th ed.) CitationSkwarek, Patrycja, Jose M. Lorenzo, Laura Purriños, and Małgorzata Karwowska. Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition. MDPI AG.
MLA (9th ed.) CitationSkwarek, Patrycja, et al. Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition. MDPI AG.
Warning: These citations may not always be 100% accurate.