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