Kita, A.; Kołodziejczyk, M.; Michalska-Ciechanowska, A.; Brzezowska, J.; Wicha-Komsta, K.; Turski, W.
The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps. Appl. Sci. 2022, 12, 555.
https://doi.org/10.3390/app12020555
AMA Style
Kita A, Kołodziejczyk M, Michalska-Ciechanowska A, Brzezowska J, Wicha-Komsta K, Turski W.
The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps. Applied Sciences. 2022; 12(2):555.
https://doi.org/10.3390/app12020555
Chicago/Turabian Style
Kita, Agnieszka, Martyna Kołodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta, and Waldemar Turski.
2022. "The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps" Applied Sciences 12, no. 2: 555.
https://doi.org/10.3390/app12020555
APA Style
Kita, A., Kołodziejczyk, M., Michalska-Ciechanowska, A., Brzezowska, J., Wicha-Komsta, K., & Turski, W.
(2022). The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps. Applied Sciences, 12(2), 555.
https://doi.org/10.3390/app12020555
