(2012). The effect of the extent of enzymatic hydrolysis on nitrogen recovery and protein molecular size of white cheek shark meat hydrolysate. Food Processing and Preservation Journal, 2(2), 99-110.
MLA
. "The effect of the extent of enzymatic hydrolysis on nitrogen recovery and protein molecular size of white cheek shark meat hydrolysate". Food Processing and Preservation Journal, 2, 2, 2012, 99-110.
HARVARD
(2012). 'The effect of the extent of enzymatic hydrolysis on nitrogen recovery and protein molecular size of white cheek shark meat hydrolysate', Food Processing and Preservation Journal, 2(2), pp. 99-110.
VANCOUVER
The effect of the extent of enzymatic hydrolysis on nitrogen recovery and protein molecular size of white cheek shark meat hydrolysate. Food Processing and Preservation Journal, 2012; 2(2): 99-110.
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