Kovačević, D., Mastanjević, K., Suman, K., & Qetay, L. (2007). Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi: Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi. Poljoprivreda (Osijek), p. 3.
Chicago stil citiranjaKovačević, Dragan, Krešimir Mastanjević, Kristina Suman, and Lindita Qetay. "Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi: Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi." 2007: 3.
MLA stil citiranjaKovačević, Dragan, Krešimir Mastanjević, Kristina Suman, and Lindita Qetay. "Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi: Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi." 2007: 3.