EFFECT OF NON-TRADITIONAL RAW MATERIAL ON QUALITY AND NUTRITIONAL VALUE OF LIVER PÂTÉ.

MLA

Naumova, Natalia, et al. “Effect of Non-Traditional Raw Material on Quality and Nutritional Value of Liver Pâté.” Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, vol. 12, no. 2, July 2019, pp. 85–96. EBSCOhost, https://doi.org/10.31926/but.fwiafe.2019.12.61.2.7.

APA

Naumova, N., Lukin, A., & Buchel, A. (2019). Effect of Non-Traditional Raw Material on Quality and Nutritional Value of Liver Pâté. Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 12(2), 85–96. https://doi.org/10.31926/but.fwiafe.2019.12.61.2.7

Chicago

Naumova, Natalia, Aleksandr Lukin, and Aleksandr Buchel. 2019. “Effect of Non-Traditional Raw Material on Quality and Nutritional Value of Liver Pâté.” Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering 12 (2): 85–96. doi:10.31926/but.fwiafe.2019.12.61.2.7.