Cite
Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat.
MLA
Rasinska, Ewa, et al. “Effects of Cooking Methods on Changes in Fatty Acids Contents, Lipid Oxidation and Volatile Compounds of Rabbit Meat.” LWT - Food Science & Technology, vol. 110, Aug. 2019, pp. 64–70. EBSCOhost, https://doi.org/10.1016/j.lwt.2019.04.067.
APA
Rasinska, E., Rutkowska, J., Czarniecka-Skubina, E., & Tambor, K. (2019). Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat. LWT - Food Science & Technology, 110, 64–70. https://doi.org/10.1016/j.lwt.2019.04.067
Chicago
Rasinska, Ewa, Jaroslawa Rutkowska, Ewa Czarniecka-Skubina, and Krzysztof Tambor. 2019. “Effects of Cooking Methods on Changes in Fatty Acids Contents, Lipid Oxidation and Volatile Compounds of Rabbit Meat.” LWT - Food Science & Technology 110 (August): 64–70. doi:10.1016/j.lwt.2019.04.067.