Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage.

MLA

Martinez, O., et al. “Sensorial and Physicochemical Characteristics of Salmon (Salmo Salar) Treated by Different Smoking Processes during Storage.” Food Science & Technology International, vol. 13, no. 6, Dec. 2007, pp. 477–84. EBSCOhost, https://doi.org/10.1177/1082013207087816.

APA

Martinez, O., Salmerón, J., Guillén, M. D., & Casas, C. (2007). Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage. Food Science & Technology International, 13(6), 477–484. https://doi.org/10.1177/1082013207087816

Chicago

Martinez, O., J. Salmerón, M.D. Guillén, and C. Casas. 2007. “Sensorial and Physicochemical Characteristics of Salmon (Salmo Salar) Treated by Different Smoking Processes during Storage.” Food Science & Technology International 13 (6): 477–84. doi:10.1177/1082013207087816.