PubAg

Main content area

MLA

Sadowska, Jadwiga, et al. "Effect of Antiviral Genetical Modification On Softening of Potato Tubers During Cooking." European food research & technology, v. 221,.3-4 pp. 336-341. doi: 10.1007/s00217-005-1173-9

APA

Sadowska, J., Vacek, J., Fornal, J., & Zagórski-Ostoja, W. (2005). Effect of antiviral genetical modification on softening of potato tubers during cooking. European food research & technology, 221, 336-341. doi: 10.1007/s00217-005-1173-9

Chicago

Sadowska, Jadwiga, Josef Vacek, Józef Fornal, and Włodzimierz Zagórski-Ostoja. "Effect of antiviral genetical modification on softening of potato tubers during cooking" European food research & technology 221, no. 3-4 (2005): 336-341. doi: 10.1007/s00217-005-1173-9