Fish soup versus fish mince: a rapid autoclave method for preparing fish flesh for chemical analysis

MLA

Steve G Morris, and David I Officer. “Fish Soup versus Fish Mince: A Rapid Autoclave Method for Preparing Fish Flesh for Chemical Analysis.” Journal of the Science of Food and Agriculture, vol. 80, Jan. 2000, pp. 1428–32. EBSCOhost, https://doi.org/10.1002/1097-0010(200007)80:9<1428::aid-jsfa655>3.0.co;2-o.

APA

Steve G Morris, & David I Officer. (2000). Fish soup versus fish mince: a rapid autoclave method for preparing fish flesh for chemical analysis. Journal of the Science of Food and Agriculture, 80, 1428–1432. https://doi.org/10.1002/1097-0010(200007)80:9<1428::aid-jsfa655>3.0.co;2-o

Chicago

Steve G Morris, and David I Officer. 2000. “Fish Soup versus Fish Mince: A Rapid Autoclave Method for Preparing Fish Flesh for Chemical Analysis.” Journal of the Science of Food and Agriculture 80 (January): 1428–32. doi:10.1002/1097-0010(200007)80:9<1428::aid-jsfa655>3.0.co;2-o.