Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products

MLA

Jan Fritsche, et al. “Mitigation Strategies for Ester Bound 2-/3-MCPD and Esterified Glycidol in Pre-Fried Breaded and Frozen Fish Products.” Food Chemistry, vol. 245, Apr. 2018, pp. 196–204. EBSCOhost, https://doi.org/10.1016/j.foodchem.2017.10.076.

APA

Jan Fritsche, Ute Ostermeyer, Sybille Merkle, Horst Karl, & Sascha Rohn. (2018). Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products. Food Chemistry, 245, 196–204. https://doi.org/10.1016/j.foodchem.2017.10.076

Chicago

Jan Fritsche, Ute Ostermeyer, Sybille Merkle, Horst Karl, and Sascha Rohn. 2018. “Mitigation Strategies for Ester Bound 2-/3-MCPD and Esterified Glycidol in Pre-Fried Breaded and Frozen Fish Products.” Food Chemistry 245 (April): 196–204. doi:10.1016/j.foodchem.2017.10.076.