APA (7th ed.) Citation

Rybachuk, O., & Shevchenko, I. (2025). Biological hurdles as modern strategy for extending shelf life of cooked sausages. Ukrainian Food Journal, 14(4), 607. https://doi.org/10.24263/2304-974X-2025-14-4-3

Chicago Style (17th ed.) Citation

Rybachuk, Oleg, and Iryna Shevchenko. "Biological Hurdles as Modern Strategy for Extending Shelf Life of Cooked Sausages." Ukrainian Food Journal 14, no. 4 (2025): 607. https://doi.org/10.24263/2304-974X-2025-14-4-3.

MLA (9th ed.) Citation

Rybachuk, Oleg, and Iryna Shevchenko. "Biological Hurdles as Modern Strategy for Extending Shelf Life of Cooked Sausages." Ukrainian Food Journal, vol. 14, no. 4, 2025, p. 607, https://doi.org/10.24263/2304-974X-2025-14-4-3.