Škegro, M.; Putnik, P.; Bursać Kovačević, D.; Kovač, A.P.; Salkić, L.; Čanak, I.; Frece, J.; Zavadlav, S.; Ježek, D.
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods 2021, 10, 1167.
https://doi.org/10.3390/foods10061167
AMA Style
Škegro M, Putnik P, Bursać Kovačević D, Kovač AP, Salkić L, Čanak I, Frece J, Zavadlav S, Ježek D.
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods. 2021; 10(6):1167.
https://doi.org/10.3390/foods10061167
Chicago/Turabian Style
Škegro, Marko, Predrag Putnik, Danijela Bursać Kovačević, Ana Petra Kovač, Lidija Salkić, Iva Čanak, Jadranka Frece, Sandra Zavadlav, and Damir Ježek.
2021. "Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies" Foods 10, no. 6: 1167.
https://doi.org/10.3390/foods10061167
APA Style
Škegro, M., Putnik, P., Bursać Kovačević, D., Kovač, A. P., Salkić, L., Čanak, I., Frece, J., Zavadlav, S., & Ježek, D.
(2021). Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods, 10(6), 1167.
https://doi.org/10.3390/foods10061167
