Malinowska-Pańczyk, E., & Kołodziejska, I. (2015). The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua). European Food Research and Technology, 242(3), 415.
Chicago Style (17th ed.) CitationMalinowska-Pańczyk, Edyta, and Ilona Kołodziejska. "The Effect of High Pressure on Formation of Volatile Amines in Minced Meat of Cod (Gadus Morhua)." European Food Research and Technology 242, no. 3 (2015): 415.
MLA (9th ed.) CitationMalinowska-Pańczyk, Edyta, and Ilona Kołodziejska. "The Effect of High Pressure on Formation of Volatile Amines in Minced Meat of Cod (Gadus Morhua)." European Food Research and Technology, vol. 242, no. 3, 2015, p. 415.
Warning: These citations may not always be 100% accurate.