APA (7th ed.) Citation

Cropotova, J., Mozuraityte, R., Standal, I. B., Szulecka, O., Kulikowski, T., Mytlewski, A., & Rustad, T. (2021). Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel. Food Technology & Biotechnology, 59(1), 4. https://doi.org/10.17113/ftb.59.01.21.6695

Chicago Style (17th ed.) Citation

Cropotova, Janna, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, and Turid Rustad. "Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel." Food Technology & Biotechnology 59, no. 1 (2021): 4. https://doi.org/10.17113/ftb.59.01.21.6695.

MLA (9th ed.) Citation

Cropotova, Janna, et al. "Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel." Food Technology & Biotechnology, vol. 59, no. 1, 2021, p. 4, https://doi.org/10.17113/ftb.59.01.21.6695.