The Impact of Different Drying Modes of Scyphozoan JellyfishRhopilema EsculentumandAurelia Auritaon the Protein and Carbohydrate Components in their Composition and the Possibility of Their Use as Dried Prepared Food

MLA

Aleksandra Aleksandrovna Yuferova. “The Impact of Different Drying Modes of Scyphozoan JellyfishRhopilema EsculentumandAurelia Auritaon the Protein and Carbohydrate Components in Their Composition and the Possibility of Their Use as Dried Prepared Food.” Journal of Food Process Engineering, vol. 40, Dec. 2015, p. e12326. EBSCOhost, https://doi.org/10.1111/jfpe.12326.

APA

Aleksandra Aleksandrovna Yuferova. (2015). The Impact of Different Drying Modes of Scyphozoan JellyfishRhopilema EsculentumandAurelia Auritaon the Protein and Carbohydrate Components in their Composition and the Possibility of Their Use as Dried Prepared Food. Journal of Food Process Engineering, 40, e12326. https://doi.org/10.1111/jfpe.12326

Chicago

Aleksandra Aleksandrovna Yuferova. 2015. “The Impact of Different Drying Modes of Scyphozoan JellyfishRhopilema EsculentumandAurelia Auritaon the Protein and Carbohydrate Components in Their Composition and the Possibility of Their Use as Dried Prepared Food.” Journal of Food Process Engineering 40 (December): e12326. doi:10.1111/jfpe.12326.