University of Food Technologies Researcher Releases New Study Findings on Plant Proteins (Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages)

MLA

“University of Food Technologies Researcher Releases New Study Findings on Plant Proteins (Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages).” Life Science Weekly, 30 July 2024, p. 5742. 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=edsggo&AN=edsgcl.802830469&authtype=sso&custid=ns315887.

APA

University of Food Technologies Researcher Releases New Study Findings on Plant Proteins (Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages). (2024, July 30). Life Science Weekly, 5742.

Chicago

Life Science Weekly. 2024. “University of Food Technologies Researcher Releases New Study Findings on Plant Proteins (Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages),” July 30. 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=edsggo&AN=edsgcl.802830469&authtype=sso&custid=ns315887.