Gashi, A., Simon-Sarkadi, L., Kenesei, G., & Mednyánszky, Z. (2025). Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage. European Food Research and Technology, 1-11. https://doi.org/10.1007/s00217-025-04683-4
Chicago-referens (17:e uppl.)Gashi, A., L. Simon-Sarkadi, Gy Kenesei, och Zs Mednyánszky. "Effect of High Hydrostatic Pressure on the Free Amino Acid and Biogenic Amine Content of Different Sausages During Storage." European Food Research and Technology 2025: 1-11. https://doi.org/10.1007/s00217-025-04683-4.
MLA-referens (9:e uppl.)Gashi, A., et al. "Effect of High Hydrostatic Pressure on the Free Amino Acid and Biogenic Amine Content of Different Sausages During Storage." European Food Research and Technology, 2025, pp. 1-11, https://doi.org/10.1007/s00217-025-04683-4.
