APA (7th ed.) Citation

Dong, Y., Zhang, Z., Li, W., & Shi, W. (2026). The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake. Aquaculture & Fisheries (2096-1758), 11(1), 160. https://doi.org/10.1016/j.aaf.2024.11.006

Chicago Style (17th ed.) Citation

Dong, Yiyan, Zhen Zhang, Wenting Li, and Wenzheng Shi. "The Effects of Different Reheating Methods on the Edible Quality and Flavor of Frozen Jingzhou Fish Cake." Aquaculture & Fisheries (2096-1758) 11, no. 1 (2026): 160. https://doi.org/10.1016/j.aaf.2024.11.006.

MLA (9th ed.) Citation

Dong, Yiyan, et al. "The Effects of Different Reheating Methods on the Edible Quality and Flavor of Frozen Jingzhou Fish Cake." Aquaculture & Fisheries (2096-1758), vol. 11, no. 1, 2026, p. 160, https://doi.org/10.1016/j.aaf.2024.11.006.