The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends
Artykuł naukowy w czasopiśmie recenzowanyCzasopismo: FOOD HYDROCOLLOIDS (ISSN: 0268-005X)
Współautorzy: Dariusz Kowalczyk, Monika Basiura-Cembala, Katarzyna Łupina, Monika Mężyńska
Rok wydania: 2020
Tom: 105
Numer czasopisma: a105837
Strony od-do: 1-1
Dostęp WWW: https://www.sciencedirect.com/science/article/abs/pii/S0268005X19321204
DOI: 10.1016/j.foodhyd.2020.105837
Cytowanie w formacie Bibtex:
@article{1,
author = "Tomasz Skrzypek and Dariusz Kowalczyk and Monika Basiura-Cembala and Katarzyna Łupina and Monika Mężyńska",
title = "The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends",
journal = "FOOD HYDROCOLLOIDS",
year = "2020",
number = "a105837",
pages = "1-1"
}
Cytowanie w formacie APA:
Skrzypek, T. and Dariusz Kowalczyk and Monika Basiura-Cembala and Katarzyna Łupina and Monika Mężyńska(2020). The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends. FOOD HYDROCOLLOIDS, a105837, 1-1.