APA (7th ed.) Citation

Rabeh, I., Telahigue, K., Hajji, T., Mdaini, Z., El Cafsi, M., & Mhadhbi, L. (2025). Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus. Journal of Aquatic Food Product Technology, 34(10), 669. https://doi.org/10.1080/10498850.2025.2611865

Chicago Style (17th ed.) Citation

Rabeh, Imen, Khaoula Telahigue, Tarek Hajji, Zied Mdaini, M'hamed El Cafsi, and Lazhar Mhadhbi. "Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus Mormyrus." Journal of Aquatic Food Product Technology 34, no. 10 (2025): 669. https://doi.org/10.1080/10498850.2025.2611865.

MLA (9th ed.) Citation

Rabeh, Imen, et al. "Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus Mormyrus." Journal of Aquatic Food Product Technology, vol. 34, no. 10, 2025, p. 669, https://doi.org/10.1080/10498850.2025.2611865.