APA

Stimbirys A., Bartkiene E., Siugzdaite J., Augeniene D., Vidmantiene D., Juodeikiene G., Maruska A., Stankevicius M. & Cizeikiene D. (20150703). Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. : Journal of food science and technology.

Chicago

Stimbirys Arturas, Bartkiene Elena, Siugzdaite Jurate, Augeniene Dovile, Vidmantiene Daiva, Juodeikiene Grazina, Maruska Audrius, Stankevicius Mantas and Cizeikiene Dalia. 20150703. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. : Journal of food science and technology.

Harvard

Stimbirys A., Bartkiene E., Siugzdaite J., Augeniene D., Vidmantiene D., Juodeikiene G., Maruska A., Stankevicius M. and Cizeikiene D. (20150703). Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. : Journal of food science and technology.

MLA

Stimbirys Arturas, Bartkiene Elena, Siugzdaite Jurate, Augeniene Dovile, Vidmantiene Daiva, Juodeikiene Grazina, Maruska Audrius, Stankevicius Mantas and Cizeikiene Dalia. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. : Journal of food science and technology. 20150703.