Citazioni del record
Citazione Stile APA (7a Edizione)
Ambrosewicz-Walacik, M., Tańska, M., Rotkiewicz, D., & Piętak, A. (2016). Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques. University of Zagreb Faculty of Food Technology and Biotechnology.
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Citazione stile Chigago Style (17a edizione)
Ambrosewicz-Walacik, Marta, Małgorzata Tańska, Daniela Rotkiewicz, e Andrzej Piętak. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques. University of Zagreb Faculty of Food Technology and Biotechnology, 2016.
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Citatione MLA (9a ed.)
Ambrosewicz-Walacik, Marta, et al. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques. University of Zagreb Faculty of Food Technology and Biotechnology, 2016.
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Attenzione: Queste citazioni potrebbero non essere precise al 100%.