Wirkowska-Wojdyła, M.;                     Chmiel, M.;                     Ostrowska-Ligęza, E.;                     Górska, A.;                     Bryś, J.;                     Słowiński, M.;                     Czerniszewska, A.    
        The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters. Appl. Sci. 2021, 11, 350.
    https://doi.org/10.3390/app11010350
    AMA Style
    
                                Wirkowska-Wojdyła M,                                 Chmiel M,                                 Ostrowska-Ligęza E,                                 Górska A,                                 Bryś J,                                 Słowiński M,                                 Czerniszewska A.        
                The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters. Applied Sciences. 2021; 11(1):350.
        https://doi.org/10.3390/app11010350
    
    Chicago/Turabian Style
    
                                Wirkowska-Wojdyła, Magdalena,                                 Marta Chmiel,                                 Ewa Ostrowska-Ligęza,                                 Agata Górska,                                 Joanna Bryś,                                 Mirosław Słowiński,                                 and Agnieszka Czerniszewska.        
                2021. "The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters" Applied Sciences 11, no. 1: 350.
        https://doi.org/10.3390/app11010350
    
    APA Style
    
                                Wirkowska-Wojdyła, M.,                                 Chmiel, M.,                                 Ostrowska-Ligęza, E.,                                 Górska, A.,                                 Bryś, J.,                                 Słowiński, M.,                                 & Czerniszewska, A.        
        
        (2021). The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters. Applied Sciences, 11(1), 350.
        https://doi.org/10.3390/app11010350