APA (7th ed.) Citation

Semenova, A. A., Kuznetsova, T. G., Seliverstova, O. A., Salikova, M. N., Spirina, M. E., & Bukhteeva, Y. M. (2024). Improving the functional and technological properties of minced pork using a proteolytic enzyme. The V.M. Gorbatov All-Russian Meat Research  Institute.

Chicago Style (17th ed.) Citation

Semenova, A. A., T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, and Yu. M. Bukhteeva. Improving the Functional and Technological Properties of Minced Pork Using a Proteolytic Enzyme. The V.M. Gorbatov All-Russian Meat Research  Institute, 2024.

MLA (9th ed.) Citation

Semenova, A. A., et al. Improving the Functional and Technological Properties of Minced Pork Using a Proteolytic Enzyme. The V.M. Gorbatov All-Russian Meat Research  Institute, 2024.