VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES.

MLA

Cocan, Ileana, et al. “Valorization of Chickpeas as a Plant-Based Protein in Obtaining Pork Sausages.” Proceedings of the International Multidisciplinary Scientific GeoConference SGEM, vol. 22, Dec. 2022, pp. 365–72. EBSCOhost, https://doi.org/10.5593/sgem2022V/6.2/s25.47.

APA

Cocan, I., Negrea, M., Alexa, E., Obistioiu, D., & Stoin, D. (2022). Valorization of Chickpeas as a Plant-Based Protein in Obtaining Pork Sausages. Proceedings of the International Multidisciplinary Scientific GeoConference SGEM, 22, 365–372. https://doi.org/10.5593/sgem2022V/6.2/s25.47

Chicago

Cocan, Ileana, Monica Negrea, Ersilia Alexa, Diana Obistioiu, and Daniela Stoin. 2022. “Valorization of Chickpeas as a Plant-Based Protein in Obtaining Pork Sausages.” Proceedings of the International Multidisciplinary Scientific GeoConference SGEM 22 (December): 365–72. doi:10.5593/sgem2022V/6.2/s25.47.