(2011). Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying. Food Processing and Preservation Journal, 3(2), 101-111.
MLA
. "Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying", Food Processing and Preservation Journal, 3, 2, 2011, 101-111.
HARVARD
(2011). 'Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying', Food Processing and Preservation Journal, 3(2), pp. 101-111.
CHICAGO
, "Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying," Food Processing and Preservation Journal, 3 2 (2011): 101-111,
VANCOUVER
Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying. Food Processing and Preservation Journal, 2011; 3(2): 101-111.
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