EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES.

MLA

Słupski, Jacek, et al. “Effect of Culinary and Technological Treatment on Magnesium Retention in Fourteen Species of Vegetables.” Electronic Journal of Polish Agricultural Universities, vol. 19, no. 4, Oct. 2016, pp. 1–10. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edo&AN=128463365&authtype=sso&custid=ns315887.

APA

Słupski, J., Gębczyński, P., Korus, A., & Lisiewska, Z. (2016). Effect of Culinary and Technological Treatment on Magnesium Retention in Fourteen Species of Vegetables. Electronic Journal of Polish Agricultural Universities, 19(4), 1–10.

Chicago

Słupski, Jacek, Piotr Gębczyński, Anna Korus, and Zofia Lisiewska. 2016. “Effect of Culinary and Technological Treatment on Magnesium Retention in Fourteen Species of Vegetables.” Electronic Journal of Polish Agricultural Universities 19 (4): 1–10. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edo&AN=128463365&authtype=sso&custid=ns315887.