Varga László & Orbán Sz. (2004). Shelf-life extension of processed cheese spreads by using an emulsifying salt consisting of long-chain polyphosphates. Prague.
Chicago Style (17th ed.) CitationVarga László and Orbán Sz. Shelf-life Extension of Processed Cheese Spreads by Using an Emulsifying Salt Consisting of Long-chain Polyphosphates. Czech University of Agriculture in Prague: Prague, 2004.
MLA (8th ed.) CitationVarga László and Orbán Sz. Shelf-life Extension of Processed Cheese Spreads by Using an Emulsifying Salt Consisting of Long-chain Polyphosphates. Prague, 2004.
Warning: These citations may not always be 100% accurate.