Skowyra, M., Janiewicz, U., Salejda, A. M., Krasnowska, G., & Almajano, M. P. (2015). Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage. University of Zagreb.
Styl ChicagoSkowyra, Monika, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, a María Pilar Almajano. Effect of Tara (Caesalpinia Spinosa) Pod Powder On the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage. University of Zagreb, 2015.
Citace podle MLASkowyra, Monika, et al. Effect of Tara (Caesalpinia Spinosa) Pod Powder On the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage. University of Zagreb, 2015.
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