Domiszewski, Z., & Mierzejewska, S. (2021). Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus). Int J Food Sci.
シカゴスタイル引用形Domiszewski, Zdzisław, , Sylwia Mierzejewska. "Effect of Technological Process On True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus Sprattus)." Int J Food Sci 2021.
MLA引用形式Domiszewski, Zdzisław, , Sylwia Mierzejewska. "Effect of Technological Process On True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus Sprattus)." Int J Food Sci 2021.