APA (7th ed.) Citation

Ivankin, A. N., Vostrikova, N. L., Krasulya, O. N., Kazakova, E. V., Kulikovskii, A. V., & Knyazeva, A. S. The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions. The V.M. Gorbatov All-Russian Meat Research  Institute.

Chicago Style (17th ed.) Citation

Ivankin, A. N., N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, and A. S. Knyazeva. The Formation of Flavoring Characteristics of Meat Products by Changing the Chemical Composition of Food Compositions. The V.M. Gorbatov All-Russian Meat Research  Institute.

MLA (9th ed.) Citation

Ivankin, A. N., et al. The Formation of Flavoring Characteristics of Meat Products by Changing the Chemical Composition of Food Compositions. The V.M. Gorbatov All-Russian Meat Research  Institute.