(2012). Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage. Food Processing and Preservation Journal, 2(1), 27-40.
MLA
. "Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage". Food Processing and Preservation Journal, 2, 1, 2012, 27-40.
HARVARD
(2012). 'Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage', Food Processing and Preservation Journal, 2(1), pp. 27-40.
VANCOUVER
Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage. Food Processing and Preservation Journal, 2012; 2(1): 27-40.
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