Cite
Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions.
MLA
Ando, Masashi, et al. “Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus Japonicus under Various Conditions.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 79, no. 2, Feb. 2014, pp. E202–07. EBSCOhost, https://doi.org/10.1111/1750-3841.12353.
APA
Ando, M., Fukai, T., Kawasaki, K., Itoh, T., & Tsukamasa, Y. (2014). Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions. Journal of Food Science (John Wiley & Sons, Inc.), 79(2), E202–E207. https://doi.org/10.1111/1750-3841.12353
Chicago
Ando, Masashi, Takamitsu Fukai, Ken‐ichi Kawasaki, Tomohiro Itoh, and Yasuyuki Tsukamasa. 2014. “Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus Japonicus under Various Conditions.” Journal of Food Science (John Wiley & Sons, Inc.) 79 (2): E202–7. doi:10.1111/1750-3841.12353.