Effects of temperature and time of freezing on lipid oxidation in anchovy ( Engraulis encrasicholus) during frozen storage.

MLA

Aydin, Isın, and Nalan Gokoglu. “Effects of Temperature and Time of Freezing on Lipid Oxidation in Anchovy ( Engraulis Encrasicholus) during Frozen Storage.” European Journal of Lipid Science & Technology, vol. 116, no. 8, Aug. 2014, pp. 996–1001. EBSCOhost, https://doi.org/10.1002/ejlt.201300450.

APA

Aydin, I., & Gokoglu, N. (2014). Effects of temperature and time of freezing on lipid oxidation in anchovy ( Engraulis encrasicholus) during frozen storage. European Journal of Lipid Science & Technology, 116(8), 996–1001. https://doi.org/10.1002/ejlt.201300450

Chicago

Aydin, Isın, and Nalan Gokoglu. 2014. “Effects of Temperature and Time of Freezing on Lipid Oxidation in Anchovy ( Engraulis Encrasicholus) during Frozen Storage.” European Journal of Lipid Science & Technology 116 (8): 996–1001. doi:10.1002/ejlt.201300450.