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Kamińska-Dwórznicka A, Gondek E, Łaba S, et al. Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods. 2019;8(4)doi: 10.3390/foods8040117.
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 (Basel, Switzerland), 8(4), . https://doi.org/10.3390/foods8040117
Kamińska-Dwórznicka, Anna, et al. "Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems." Foods (Basel, Switzerland) vol. 8,4 (2019). doi: https://doi.org/10.3390/foods8040117
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 Apr 04;8(4). doi: 10.3390/foods8040117. PMID: 30987379; PMCID: PMC6518270.
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