EVALUATION OF NON-VOLATILE KEY TASTE COMPOUNDS OF AIR-DRIED HERRING (Clupea pallasii) FILLET

MLA

Masashi Ogasawara, et al. “EVALUATION OF NON-VOLATILE KEY TASTE COMPOUNDS OF AIR-DRIED HERRING (Clupea Pallasii) FILLET.” Journal of Microbiology, Biotechnology and Food Sciences, vol. 10, June 2021, p. e2970. 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.doi...........1858d4bde423384be1b41e468cf37caf&authtype=sso&custid=ns315887.

APA

Masashi Ogasawara, Makoto Egi, A. K. M. Azad Shah, Koretaro Takahashi, & Hideyuki Kurihara. (2021). EVALUATION OF NON-VOLATILE KEY TASTE COMPOUNDS OF AIR-DRIED HERRING (Clupea pallasii) FILLET. Journal of Microbiology, Biotechnology and Food Sciences, 10, e2970.

Chicago

Masashi Ogasawara, Makoto Egi, A. K. M. Azad Shah, Koretaro Takahashi, and Hideyuki Kurihara. 2021. “EVALUATION OF NON-VOLATILE KEY TASTE COMPOUNDS OF AIR-DRIED HERRING (Clupea Pallasii) FILLET.” Journal of Microbiology, Biotechnology and Food Sciences 10 (June): e2970. 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.doi...........1858d4bde423384be1b41e468cf37caf&authtype=sso&custid=ns315887.