APA (7th ed.) Citation

Petrova, I., Aasen, I., Rustad, T., & Eikevik, T. (2015). Manufacture of dry-cured ham: A review. Part 1. Biochemical changes during the technological process. European Food Research & Technology, 241(5), 587. https://doi.org/10.1007/s00217-015-2490-2

Chicago Style (17th ed.) Citation

Petrova, Inna, Inga Aasen, Turid Rustad, and Trygve Eikevik. "Manufacture of Dry-cured Ham: A Review. Part 1. Biochemical Changes During the Technological Process." European Food Research & Technology 241, no. 5 (2015): 587. https://doi.org/10.1007/s00217-015-2490-2.

MLA (9th ed.) Citation

Petrova, Inna, et al. "Manufacture of Dry-cured Ham: A Review. Part 1. Biochemical Changes During the Technological Process." European Food Research & Technology, vol. 241, no. 5, 2015, p. 587, https://doi.org/10.1007/s00217-015-2490-2.