Kamińska-Dwórznicka, A.; Gondek, E.; Łaba, S.; Jakubczyk, E.; Samborska, K.
Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods 2019, 8, 117.
https://doi.org/10.3390/foods8040117
AMA Style
Kamińska-Dwórznicka A, Gondek E, Łaba S, Jakubczyk E, Samborska K.
Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods. 2019; 8(4):117.
https://doi.org/10.3390/foods8040117
Chicago/Turabian Style
Kamińska-Dwórznicka, Anna, Ewa Gondek, Sylwia Łaba, Ewa Jakubczyk, and Katarzyna Samborska.
2019. "Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems" Foods 8, no. 4: 117.
https://doi.org/10.3390/foods8040117
APA Style
Kamińska-Dwórznicka, A., Gondek, E., Łaba, S., Jakubczyk, E., & Samborska, K.
(2019). Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods, 8(4), 117.
https://doi.org/10.3390/foods8040117