Skwarek, P., & Karwowska, M. The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites. Wiley.
Chicago Style (17th ed.) CitationSkwarek, Patrycja, and Małgorzata Karwowska. The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites. Wiley.
MLA (9th ed.) CitationSkwarek, Patrycja, and Małgorzata Karwowska. The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites. Wiley.
Warning: These citations may not always be 100% accurate.