APA (7th ed.) Citation

Makarov, V. N., Sadykov, A. R., & Chetverikova, D. C. (2024). The influence of the volume fraction of meat in dumplings on their cooking time. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

Chicago Style (17th ed.) Citation

Makarov, V. N., A. R. Sadykov, and D. C. Chetverikova. The Influence of the Volume Fraction of Meat in Dumplings on Their Cooking Time. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2024.

MLA (9th ed.) Citation

Makarov, V. N., et al. The Influence of the Volume Fraction of Meat in Dumplings on Their Cooking Time. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2024.