S, K. M., A, I. L., D, K. A., & N, L. O. (2023). Features of the selection of starter cultures in the production of functional fermented milk products. Vestnik MGTU, 26(4), 511-528. https://doi.org/10.21443/1560-9278-2023-26-4-511-528
Chicago-referens (17:e uppl.)S, Kanochkina M., Ivanova L. A, Konovalova A. D, och Levin O. N. "Features of the Selection of Starter Cultures in the Production of Functional Fermented Milk Products." Vestnik MGTU 26, no. 4 (2023): 511-528. https://doi.org/10.21443/1560-9278-2023-26-4-511-528.
MLA-referens (9:e uppl.)S, Kanochkina M., et al. "Features of the Selection of Starter Cultures in the Production of Functional Fermented Milk Products." Vestnik MGTU, vol. 26, no. 4, 2023, pp. 511-528, https://doi.org/10.21443/1560-9278-2023-26-4-511-528.
