APA citáció

Hidas Karina Ilona, Tóth Adrienn, Hamar Eszter, Jakab Ivett, Friedrich László, & Németh Csaba. (2019). Effect of cryogenic freezing on the textural and sensoric properties of donuts. Szeged.

Chicago Style (17th ed.) Citation

Hidas Karina Ilona, Tóth Adrienn, Hamar Eszter, Jakab Ivett, Friedrich László, and Németh Csaba. Effect of Cryogenic Freezing on the Textural and Sensoric Properties of Donuts. University of Szeged, Faculty of Agriculture: Szeged, 2019.

MLA idézés

Hidas Karina Ilona, et al. Effect of Cryogenic Freezing on the Textural and Sensoric Properties of Donuts. Szeged, 2019.