Sawicka, B.; Pszczółkowski, P.; Kiełtyka-Dadasiewicz, A.; Barbaś, P.; Ćwintal, M.; Krochmal-Marczak, B.
The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries. Appl. Sci. 2021, 11, 1415.
https://doi.org/10.3390/app11041415
AMA Style
Sawicka B, Pszczółkowski P, Kiełtyka-Dadasiewicz A, Barbaś P, Ćwintal M, Krochmal-Marczak B.
The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries. Applied Sciences. 2021; 11(4):1415.
https://doi.org/10.3390/app11041415
Chicago/Turabian Style
Sawicka, Barbara, Piotr Pszczółkowski, Anna Kiełtyka-Dadasiewicz, Piotr Barbaś, Marek Ćwintal, and Barbara Krochmal-Marczak.
2021. "The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries" Applied Sciences 11, no. 4: 1415.
https://doi.org/10.3390/app11041415
APA Style
Sawicka, B., Pszczółkowski, P., Kiełtyka-Dadasiewicz, A., Barbaś, P., Ćwintal, M., & Krochmal-Marczak, B.
(2021). The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries. Applied Sciences, 11(4), 1415.
https://doi.org/10.3390/app11041415