Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

MLA

Larsen, Danaé, et al. “Effect of Cooking Method on the Fatty Acid Profile of New Zealand King Salmon (Oncorhynchus Tshawytscha).” Food Chemistry, vol. 119, no. 2, Mar. 2010, pp. 785–90. EBSCOhost, https://doi.org/10.1016/j.foodchem.2009.07.037.

APA

Larsen, D., Quek, S. Y., & Eyres, L. (2010). Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha). Food Chemistry, 119(2), 785–790. https://doi.org/10.1016/j.foodchem.2009.07.037

Chicago

Larsen, Danaé, Siew Young Quek, and Laurence Eyres. 2010. “Effect of Cooking Method on the Fatty Acid Profile of New Zealand King Salmon (Oncorhynchus Tshawytscha).” Food Chemistry 119 (2): 785–90. doi:10.1016/j.foodchem.2009.07.037.