TYTUŁ ARTYKUŁU

The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level

AUTORZY
Evi Liviawaty, Yeni Mulyani, Rahmi Rahmawati, Iis Rostini
TYTUŁ CZASOPISMA
World Scientific News
WYDANIE
2018 / Tom 114
STRONY
68 - 83
ROK
2018
WYDAWCA
Scientific Publishing House „DARWIN”
ISSN
2392-2192

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CZYSTY TEKST

Evi Liviawaty, Yeni Mulyani, Rahmi Rahmawati, Iis Rostini, The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level , World Scientific News, 2018 / Tom 114, s. 68 - 83

BIBTEX

Evi Liviawaty, Yeni Mulyani, Rahmi Rahmawati, and Iis Rostini. The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level. World Scientific News, 114:68–83, 2018.

Pokaż kod BibTeX 
@article{bazhum198342,
  author = {Liviawaty, Evi and Mulyani, Yeni and Rahmawati, Rahmi and Rostini, Iis},
  title = {{The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level}},
  journal = {World Scientific News},
  year = {2018},
  volume = {114},
  pages = {68--83},
  issn = {2392-2192},
  url = {https://bazhum.muzhp.pl/articles/198342}
}