APA (7th ed.) Citation

Szpicer, A., Onopiuk, A., Półtorak, A., & Wierzbicka, A. (2019). Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers. CyTA: Journal of Food, 17(1), 926. https://doi.org/10.1080/19476337.2019.1674924

Chicago Style (17th ed.) Citation

Szpicer, Arkadiusz, Anna Onopiuk, Andrzej Półtorak, and Agnieszka Wierzbicka. "Influence of Tallow Replacement by Oat β-glucan and Canola Oil on the Fatty Acid and Volatile Compound Profiles of Low-fat Beef Burgers." CyTA: Journal of Food 17, no. 1 (2019): 926. https://doi.org/10.1080/19476337.2019.1674924.

MLA (9th ed.) Citation

Szpicer, Arkadiusz, et al. "Influence of Tallow Replacement by Oat β-glucan and Canola Oil on the Fatty Acid and Volatile Compound Profiles of Low-fat Beef Burgers." CyTA: Journal of Food, vol. 17, no. 1, 2019, p. 926, https://doi.org/10.1080/19476337.2019.1674924.