CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)

MLA

Barbara Szymczak, et al. “Changes in Selected Chemical and Microbiological Indicators during Warm Smoking Process of Thawed Whitefish (Coregonis Clupeaformis).” Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, Jan. 2011. EBSCOhost, https://doi.org/10.15193/zntj/2011/78/119-131.

APA

Barbara Szymczak, Mariusz Szymczak, Grzegorz Tokarczyk, & Zdzisław Domiszewski. (2011). Changes in Selected Chemical and Microbiological Indicators during Warm Smoking Process of Thawed Whitefish (Coregonis Clupeaformis). Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. https://doi.org/10.15193/zntj/2011/78/119-131

Chicago

Barbara Szymczak, Mariusz Szymczak, Grzegorz Tokarczyk, and Zdzisław Domiszewski. 2011. “Changes in Selected Chemical and Microbiological Indicators during Warm Smoking Process of Thawed Whitefish (Coregonis Clupeaformis).” Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, January. doi:10.15193/zntj/2011/78/119-131.