APA (7th ed.) Citation

Smith, J. S., & Burge, J. (1987). Protoporphyrin-IX as a substitute for nitrite in cured-meat color production. Journal of Food Science (Wiley-Blackwell), 52(6), 1728. https://doi.org/10.1111/j.1365-2621.1987.tb05915.x

Chicago Style (17th ed.) Citation

Smith, J. S., and Jr Burge. "Protoporphyrin-IX as a Substitute for Nitrite in Cured-meat Color Production." Journal of Food Science (Wiley-Blackwell) 52, no. 6 (1987): 1728. https://doi.org/10.1111/j.1365-2621.1987.tb05915.x.

MLA (9th ed.) Citation

Smith, J. S., and Jr Burge. "Protoporphyrin-IX as a Substitute for Nitrite in Cured-meat Color Production." Journal of Food Science (Wiley-Blackwell), vol. 52, no. 6, 1987, p. 1728, https://doi.org/10.1111/j.1365-2621.1987.tb05915.x.