(2015). The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage. Food Research Journal, 25(2), 259-269.
MLA
. "The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage", Food Research Journal, 25, 2, 2015, 259-269.
HARVARD
(2015). 'The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage', Food Research Journal, 25(2), pp. 259-269.
CHICAGO
, "The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage," Food Research Journal, 25 2 (2015): 259-269,
VANCOUVER
The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage. Food Research Journal, 2015; 25(2): 259-269.
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