APA (7th ed.) Citation

Cropotova, J., Mozuraityte, R., Standal, I. B., Aftret, K. C., & Rustad, T. (2019). The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins. Food Technology & Biotechnology, 57(2), 191. https://doi.org/10.17113/ftb.57.02.19.6032

Chicago Style (17th ed.) Citation

Cropotova, Janna, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, and Turid Rustad. "The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins." Food Technology & Biotechnology 57, no. 2 (2019): 191. https://doi.org/10.17113/ftb.57.02.19.6032.

MLA (9th ed.) Citation

Cropotova, Janna, et al. "The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins." Food Technology & Biotechnology, vol. 57, no. 2, 2019, p. 191, https://doi.org/10.17113/ftb.57.02.19.6032.