APA (7th ed.) Citation

Cando, D., Moreno Conde, H. M., Borderías, A. J., Skåra, T., (España), M. d. E. y. C., & (España), C. S. d. I. C. (2016). Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content. Food and Bioprocess Technology, 9(8), 1391.

Chicago Style (17th ed.) Citation

Cando, Deysi, Helena María Moreno Conde, A. Javier Borderías, T. Skåra, Ministerio de Economía y Competitividad (España), and Consejo Superior de Investigaciones Científicas (España). "Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content." Food and Bioprocess Technology 9, no. 8 (2016): 1391.

MLA (9th ed.) Citation

Cando, Deysi, et al. "Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content." Food and Bioprocess Technology, vol. 9, no. 8, 2016, p. 1391.