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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

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

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