Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties.

MLA

Chaoping CHEN, et al. “Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties.” Food Science & Technology Research, vol. 22, no. 3, May 2016, pp. 337–47. EBSCOhost, https://doi.org/10.3136/fstr.22.337.

APA

Chaoping CHEN, Emiko OKAZAKI, Torn SUZUKI, Ha Thi Nhu NGUYEN, & Kazufumi OSAKO. (2016). Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties. Food Science & Technology Research, 22(3), 337–347. https://doi.org/10.3136/fstr.22.337

Chicago

Chaoping CHEN, Emiko OKAZAKI, Torn SUZUKI, Ha Thi Nhu NGUYEN, and Kazufumi OSAKO. 2016. “Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties.” Food Science & Technology Research 22 (3): 337–47. doi:10.3136/fstr.22.337.