Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Thawed Common Octopus (Octopus vulgaris) and Preventing Frauds along the Seafood Chain.

MLA

Tinacci, L., et al. “Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Thawed Common Octopus (Octopus Vulgaris) and Preventing Frauds along the Seafood Chain.” Food Analytical Methods, vol. 13, no. 11, Nov. 2020, pp. 2111–27. EBSCOhost, https://doi.org/10.1007/s12161-020-01825-0.

APA

Tinacci, L., Armani, A., Scardino, G., Guidi, A., Nucera, D., Miragliotta, V., & Abramo, F. (2020). Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Thawed Common Octopus (Octopus vulgaris) and Preventing Frauds along the Seafood Chain. Food Analytical Methods, 13(11), 2111–2127. https://doi.org/10.1007/s12161-020-01825-0

Chicago

Tinacci, L., A. Armani, G. Scardino, A. Guidi, D. Nucera, V. Miragliotta, and F. Abramo. 2020. “Selection of Histological Parameters for the Development of an Analytical Method for Discriminating Fresh and Frozen/Thawed Common Octopus (Octopus Vulgaris) and Preventing Frauds along the Seafood Chain.” Food Analytical Methods 13 (11): 2111–27. doi:10.1007/s12161-020-01825-0.