Cite
Physicochemical characteristics and organoleptic catfish sausage (Clarias sp.) with the addition of gelatin as binding agent.
MLA
Yuzi, R. F., et al. “Physicochemical Characteristics and Organoleptic Catfish Sausage (Clarias Sp.) with the Addition of Gelatin as Binding Agent.” IOP Conference Series: Earth & Environmental Science, vol. 1273, no. 1, Oct. 2023, pp. 1–8. EBSCOhost, https://doi.org/10.1088/1755-1315/1273/1/012063.
APA
Yuzi, R. F., Saputra, E., & Sulmartiwi, L. (2023). Physicochemical characteristics and organoleptic catfish sausage (Clarias sp.) with the addition of gelatin as binding agent. IOP Conference Series: Earth & Environmental Science, 1273(1), 1–8. https://doi.org/10.1088/1755-1315/1273/1/012063
Chicago
Yuzi, R F, E Saputra, and L Sulmartiwi. 2023. “Physicochemical Characteristics and Organoleptic Catfish Sausage (Clarias Sp.) with the Addition of Gelatin as Binding Agent.” IOP Conference Series: Earth & Environmental Science 1273 (1): 1–8. doi:10.1088/1755-1315/1273/1/012063.