APA (7th ed.) Citation

Kvangarsnes, K., Rustad, T., Barnung, T., Emblem Larssen, W., & Aas, G. H. (2021). Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology, 30(2), 196. https://doi.org/10.1080/10498850.2020.1869128

Chicago Style (17th ed.) Citation

Kvangarsnes, Kristine, Turid Rustad, Trygg Barnung, Wenche Emblem Larssen, and Grete Hansen Aas. "Effect of Rosemary on Stabilization of Proteins During Frozen Storage of Mackerel (Scomber Scombrus)." Journal of Aquatic Food Product Technology 30, no. 2 (2021): 196. https://doi.org/10.1080/10498850.2020.1869128.

MLA (9th ed.) Citation

Kvangarsnes, Kristine, et al. "Effect of Rosemary on Stabilization of Proteins During Frozen Storage of Mackerel (Scomber Scombrus)." Journal of Aquatic Food Product Technology, vol. 30, no. 2, 2021, p. 196, https://doi.org/10.1080/10498850.2020.1869128.