Smykov, I. T. STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
Chicago Style (17th ed.) CitationSmykov, I. T. STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
MLA (9th ed.) CitationSmykov, I. T. STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
Warning: These citations may not always be 100% accurate.