APA (7th ed.) Citation

Merenkova, S., Zinina, O., Loretts, O., Neverova, O., & Sharaviev, P. Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Merenkova, Svetlana, Oksana Zinina, Olga Loretts, Olga Neverova, and Pavel Sharaviev. Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Merenkova, Svetlana, et al. Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.