TECHNOLOGY OF CULINARY (FRYING) FATS

Oleksiy Udovenko, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko, Katerina Kunitsia

Open source

DOI: 10.21303/2504-5695.2020.001318
Published: 2020-05-31
Container: EUREKA: Life Sciences
Publisher: OU Scientific Route
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.21303/2504-5695.2020.001318,
  title = {TECHNOLOGY OF CULINARY (FRYING) FATS},
  author = {Oleksiy Udovenko and Fedir Gladkiy and Ivan Shkredov and Kateryna Havriushenko and Olena Litvinenko and Katerina Kunitsia},
  year = {2020},
  journal = {EUREKA: Life Sciences},
  doi = {10.21303/2504-5695.2020.001318},
  url = {https://doi.org/10.21303/2504-5695.2020.001318}
}

RIS

TY  - JOUR
TI  - TECHNOLOGY OF CULINARY (FRYING) FATS
AU  - Oleksiy Udovenko
AU  - Fedir Gladkiy
AU  - Ivan Shkredov
AU  - Kateryna Havriushenko
AU  - Olena Litvinenko
AU  - Katerina Kunitsia
PY  - 2020
JO  - EUREKA: Life Sciences
DO  - 10.21303/2504-5695.2020.001318
UR  - https://doi.org/10.21303/2504-5695.2020.001318
ER  -

APA

Udovenko, O., Gladkiy, F., Shkredov, I., Havriushenko, K., Litvinenko, O., & Kunitsia, K. (2020). TECHNOLOGY OF CULINARY (FRYING) FATS. EUREKA: Life Sciences. https://doi.org/10.21303/2504-5695.2020.001318

Source records

crossref · retrieved 2026-09-27T13:42:00.766Z