Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake.

MLA

Baixas-Nogueras, S., et al. “Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake.” Journal of Food Science (Wiley-Blackwell), vol. 68, no. 5, June 2003, pp. 1607–10. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2003.tb12299.x.

APA

Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2003). Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake. Journal of Food Science (Wiley-Blackwell), 68(5), 1607–1610. https://doi.org/10.1111/j.1365-2621.2003.tb12299.x

Chicago

Baixas-Nogueras, S., S. Bover-Cid, M.T. Veciana-Nogués, and M.C. Vidal-Carou. 2003. “Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake.” Journal of Food Science (Wiley-Blackwell) 68 (5): 1607–10. doi:10.1111/j.1365-2621.2003.tb12299.x.