Fabiszewska, A.; Wierzchowska, K.; Nowak, D.; Wołoszynowska, M.; Zieniuk, B.
Brine and Post-Frying Oil Management in the Fish Processing Industry—A Concept Based on Oleaginous Yeast Culture. Processes 2022, 10, 294.
https://doi.org/10.3390/pr10020294
AMA Style
Fabiszewska A, Wierzchowska K, Nowak D, Wołoszynowska M, Zieniuk B.
Brine and Post-Frying Oil Management in the Fish Processing Industry—A Concept Based on Oleaginous Yeast Culture. Processes. 2022; 10(2):294.
https://doi.org/10.3390/pr10020294
Chicago/Turabian Style
Fabiszewska, Agata, Katarzyna Wierzchowska, Dorota Nowak, Małgorzata Wołoszynowska, and Bartłomiej Zieniuk.
2022. "Brine and Post-Frying Oil Management in the Fish Processing Industry—A Concept Based on Oleaginous Yeast Culture" Processes 10, no. 2: 294.
https://doi.org/10.3390/pr10020294
APA Style
Fabiszewska, A., Wierzchowska, K., Nowak, D., Wołoszynowska, M., & Zieniuk, B.
(2022). Brine and Post-Frying Oil Management in the Fish Processing Industry—A Concept Based on Oleaginous Yeast Culture. Processes, 10(2), 294.
https://doi.org/10.3390/pr10020294