(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
Chicago Style (17th ed.) Citation"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.
MLA (9th ed.) Citation"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.