Bodkowski, R.; Czyż, K.; Sokoła-Wysoczańska, E.; Janczak, M.; Cholewińska, P.; Wyrostek, A.
The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk. Animals 2020, 10, 1834.
https://doi.org/10.3390/ani10101834
AMA Style
Bodkowski R, Czyż K, Sokoła-Wysoczańska E, Janczak M, Cholewińska P, Wyrostek A.
The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk. Animals. 2020; 10(10):1834.
https://doi.org/10.3390/ani10101834
Chicago/Turabian Style
Bodkowski, Robert, Katarzyna Czyż, Ewa Sokoła-Wysoczańska, Marzena Janczak, Paulina Cholewińska, and Anna Wyrostek.
2020. "The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk" Animals 10, no. 10: 1834.
https://doi.org/10.3390/ani10101834
APA Style
Bodkowski, R., Czyż, K., Sokoła-Wysoczańska, E., Janczak, M., Cholewińska, P., & Wyrostek, A.
(2020). The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk. Animals, 10(10), 1834.
https://doi.org/10.3390/ani10101834