APA (7th ed.) Citation

A, T., RH, A., & ML, P. (2004). Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts. International journal of food sciences and nutrition, 55(5), 371. https://doi.org/10.1080/09637480400002990

Chicago Style (17th ed.) Citation

A, Totosaus, Alfaro-Rodriguez RH, and Pérez-Chabela ML. "Fat and Sodium Chloride Reduction in Sausages Using Kappa-carrageenan and Other Salts." International Journal of Food Sciences and Nutrition 55, no. 5 (2004): 371. https://doi.org/10.1080/09637480400002990.

MLA (9th ed.) Citation

A, Totosaus, et al. "Fat and Sodium Chloride Reduction in Sausages Using Kappa-carrageenan and Other Salts." International Journal of Food Sciences and Nutrition, vol. 55, no. 5, 2004, p. 371, https://doi.org/10.1080/09637480400002990.