Characteristics of juice, puree and whole tomatoes processed from NOR hybrid fruits

MLA

Hardy, C., et al. “Characteristics of Juice, Puree and Whole Tomatoes Processed from NOR Hybrid Fruits.” Journal of Food Science (Wiley-Blackwell), vol. 44, no. 1, Jan. 1979, p. 190. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=8157097&authtype=sso&custid=ns315887.

APA

Hardy, C., Buescher, R. W., & Tigchelaar, E. C. (1979). Characteristics of juice, puree and whole tomatoes processed from NOR hybrid fruits. Journal of Food Science (Wiley-Blackwell), 44(1), 190.

Chicago

Hardy, C., R. W. Buescher, and E. C. Tigchelaar. 1979. “Characteristics of Juice, Puree and Whole Tomatoes Processed from NOR Hybrid Fruits.” Journal of Food Science (Wiley-Blackwell) 44 (1): 190. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=8157097&authtype=sso&custid=ns315887.