
https://www.food.actapol.net/volume2/issue2/10_2_2003.pdf
MLA | Szymandera-Buszka, Krystyna, and Katarzyna Waszkowiak. "QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 95-102. |
APA | Szymandera-Buszka K.,Waszkowiak K. (2003). QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE. Acta Sci.Pol. Technol. Aliment. 2 (2), 95-102 |
ISO 690 | SZYMANDERA-BUSZKA, Krystyna, WASZKOWIAK, Katarzyna. QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 95-102. |