The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar.

MLA

Alak, Gonca, et al. “The Impact of Salt Concentrations on the Physicochemical and Microbiological Changes of Rainbow Trout Caviar.” Food Bioscience, vol. 41, June 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.fbio.2021.100976.

APA

Alak, G., Kaynar, Ö., & Atamanalp, M. (2021). The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar. Food Bioscience, 41, N.PAG. https://doi.org/10.1016/j.fbio.2021.100976

Chicago

Alak, Gonca, Özgür Kaynar, and Muhammed Atamanalp. 2021. “The Impact of Salt Concentrations on the Physicochemical and Microbiological Changes of Rainbow Trout Caviar.” Food Bioscience 41 (June): N.PAG. doi:10.1016/j.fbio.2021.100976.