APA (7th ed.) Citation

Yevtushenko, A. M., Krasulya, O. N., & Krasheninnikova, I. G. (2016). CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES. The V.M. Gorbatov All-Russian Meat Research  Institute.

Chicago Style (17th ed.) Citation

Yevtushenko, A. M., O. N. Krasulya, and I. G. Krasheninnikova. CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES. The V.M. Gorbatov All-Russian Meat Research  Institute, 2016.

MLA (9th ed.) Citation

Yevtushenko, A. M., et al. CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES. The V.M. Gorbatov All-Russian Meat Research  Institute, 2016.