Åkerman, L. (2016). Ice cider product development: Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits. SLU/Dept. of Food Science.
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Chicago Style (17th ed.) Citation
Åkerman, Lisa. Ice Cider Product Development: Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits. SLU/Dept. of Food Science, 2016.
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MLA (9th ed.) Citation
Åkerman, Lisa. Ice Cider Product Development: Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits. SLU/Dept. of Food Science, 2016.
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Warning: These citations may not always be 100% accurate.