Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar).

MLA

Renaud, Camille, et al. “Effects of High-Pressure Treatment on the Muscle Structure of Salmon (Salmo Salar).” Food Chemistry, vol. 367, Jan. 2022, p. 130721. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130721.

APA

Renaud, C., de Lamballerie, M., Guyon, C., Astruc, T., Venien, A., & Pottier, L. (2022). Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar). Food Chemistry, 367, 130721. https://doi.org/10.1016/j.foodchem.2021.130721

Chicago

Renaud, Camille, Marie de Lamballerie, Claire Guyon, Thierry Astruc, Annie Venien, and Laurence Pottier. 2022. “Effects of High-Pressure Treatment on the Muscle Structure of Salmon (Salmo Salar).” Food Chemistry 367 (January): 130721. doi:10.1016/j.foodchem.2021.130721.