APA (7th ed.) Citation

Sviridenko, G. M., Kalabushkin, V. V., Shishkina, A. N., & Uskova, E. E. Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

Chicago Style (17th ed.) Citation

Sviridenko, G. M., V. V. Kalabushkin, A. N. Shishkina, and E. E. Uskova. Research on the Possibility of Extending the Shelf Life of Cheese Raw Material and Heat-treated Cheese by Their Freezing for Further Use in HoReCa. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

MLA (9th ed.) Citation

Sviridenko, G. M., et al. Research on the Possibility of Extending the Shelf Life of Cheese Raw Material and Heat-treated Cheese by Their Freezing for Further Use in HoReCa. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.