(2012). Determination of Amino Acid Composition and Evaluation of Melting Point and Viscosity of Gelatin Extracted from Phytophag's Skin. Food Processing and Preservation Journal, 1(4), 1-12.
MLA
. "Determination of Amino Acid Composition and Evaluation of Melting Point and Viscosity of Gelatin Extracted from Phytophag's Skin". Food Processing and Preservation Journal, 1, 4, 2012, 1-12.
HARVARD
(2012). 'Determination of Amino Acid Composition and Evaluation of Melting Point and Viscosity of Gelatin Extracted from Phytophag's Skin', Food Processing and Preservation Journal, 1(4), pp. 1-12.
VANCOUVER
Determination of Amino Acid Composition and Evaluation of Melting Point and Viscosity of Gelatin Extracted from Phytophag's Skin. Food Processing and Preservation Journal, 2012; 1(4): 1-12.
)