Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey

MLA

Turan, Hülya, et al. Protein and Lipid Content and Fatty Acid Composition of Anchovy Meal Produced in Turkey. Jan. 2007. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..dac1d48ce1c7fed430030698fe65326f&authtype=sso&custid=ns315887.

APA

Turan, H., Kaya, Y., & Erkoyuncu, İ. (2007). Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey.

Chicago

Turan, Hülya, Yalçın Kaya, and İbrahim Erkoyuncu. 2007. “Protein and Lipid Content and Fatty Acid Composition of Anchovy Meal Produced in Turkey,” January. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..dac1d48ce1c7fed430030698fe65326f&authtype=sso&custid=ns315887.