APA (7th ed.) Citation

SHEVCHENKO, I., & SKOCHKO, A. (2018). ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS. Food & Environment Safety, 17(3), 272.

Chicago Style (17th ed.) Citation

SHEVCHENKO, Iryna, and Alexey SKOCHKO. "ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS." Food & Environment Safety 17, no. 3 (2018): 272.

MLA (9th ed.) Citation

SHEVCHENKO, Iryna, and Alexey SKOCHKO. "ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS." Food & Environment Safety, vol. 17, no. 3, 2018, p. 272.