MDPI and ACS Style
Jurčaga, L.; Bobko, M.; Kolesárová, A.; Bobková, A.; Demianová, A.; Haščík, P.; Belej, Ľ.; Mendelová, A.; Bučko, O.; Kročko, M.;
et al. Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods 2021, 10, 2957.
https://doi.org/10.3390/foods10122957
AMA Style
Jurčaga L, Bobko M, Kolesárová A, Bobková A, Demianová A, Haščík P, Belej Ľ, Mendelová A, Bučko O, Kročko M,
et al. Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods. 2021; 10(12):2957.
https://doi.org/10.3390/foods10122957
Chicago/Turabian Style
Jurčaga, Lukáš, Marek Bobko, Adriana Kolesárová, Alica Bobková, Alžbeta Demianová, Peter Haščík, Ľubomír Belej, Andrea Mendelová, Ondřej Bučko, Miroslav Kročko,
and et al. 2021. "Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)" Foods 10, no. 12: 2957.
https://doi.org/10.3390/foods10122957
