(2021). Research of properties of medium fractions of palm oil with the purpose of receiving of confectionery fats for candies fillings, glazed with chocolate glaze. Вестник Всероссийского научно-исследовательского института жиров, 37. https://doi.org/10.25812/vniig.2021.94.37.006
Παραπομπή σε μορφή Chicago (17η εκδ.)"Research of Properties of Medium Fractions of Palm Oil with the Purpose of Receiving of Confectionery Fats for Candies Fillings, Glazed with Chocolate Glaze." Вестник Всероссийского научно-исследовательского института жиров 2021: 37. https://doi.org/10.25812/vniig.2021.94.37.006.
Παραπομπή σε μορφή MLA (9th εκδ.)"Research of Properties of Medium Fractions of Palm Oil with the Purpose of Receiving of Confectionery Fats for Candies Fillings, Glazed with Chocolate Glaze." Вестник Всероссийского научно-исследовательского института жиров, 2021, p. 37, https://doi.org/10.25812/vniig.2021.94.37.006.