Cites del registre
Cita APA (7th ed.)
A.A, M., Yu.A, S., & O.N, M. (2017). NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE. Kemerovo State University.
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Cita Chicago (17th ed.)
A.A, Mayorov, Sidenko Yu.A, i Musina O.N. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE. Kemerovo State University, 2017.
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Cita MLA (9th ed.)
A.A, Mayorov, et al. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE. Kemerovo State University, 2017.
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Atenció: Aquestes cites poden no estar 100% correctes.