OBTAINING CRAFT GINGER BEER IN THE LABORATORY PHASE AND SENSORY, PHYSICO-CHEMICAL CHARACTERISTICS.

MLA

Popescu-Mitroi, Ionel, and Daniela Maria Diaconescu. “Obtaining Craft Ginger Beer in the Laboratory Phase and Sensory, Physico-Chemical Characteristics.” Carpathian Journal of Food Science & Technology, vol. 16, no. 1, Jan. 2024, pp. 54–61. EBSCOhost, https://doi.org/10.34302/crpjfst/2024.16.1.5.

APA

Popescu-Mitroi, I., & Diaconescu, D. M. (2024). Obtaining Craft Ginger Beer in the Laboratory Phase and Sensory, Physico-Chemical Characteristics. Carpathian Journal of Food Science & Technology, 16(1), 54–61. https://doi.org/10.34302/crpjfst/2024.16.1.5

Chicago

Popescu-Mitroi, Ionel, and Daniela Maria Diaconescu. 2024. “Obtaining Craft Ginger Beer in the Laboratory Phase and Sensory, Physico-Chemical Characteristics.” Carpathian Journal of Food Science & Technology 16 (1): 54–61. doi:10.34302/crpjfst/2024.16.1.5.