Tunieva, E. K., & Dederer, I. (2016). STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY. The V.M. Gorbatov All-Russian Meat Research Institute.
Chicago Style (17th ed.) CitationTunieva, E. K., and I. Dederer. STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY. The V.M. Gorbatov All-Russian Meat Research Institute, 2016.
MLA (9th ed.) CitationTunieva, E. K., and I. Dederer. STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY. The V.M. Gorbatov All-Russian Meat Research Institute, 2016.
Warning: These citations may not always be 100% accurate.