SHEVCHENKO, I., & SKOCHKO, A. (2018). ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS. Stefan cel Mare University of Suceava.
Chicago Style (17th ed.) CitationSHEVCHENKO, Iryna, and Alexey SKOCHKO. ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS. Stefan cel Mare University of Suceava, 2018.
MLA (8th ed.) CitationSHEVCHENKO, Iryna, and Alexey SKOCHKO. ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS. Stefan cel Mare University of Suceava, 2018.
Warning: These citations may not always be 100% accurate.