APA (7th ed.) Citation

Odoli, C. O., Oduor‐Odote, P., Arason, S., (UI), F. o. F. S. a. N., (HÍ), M. o. n., (UI), S. o. H. S., . . . Iceland, U. o. (2019). The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying. Food Science & Nutrition, 7(4), 1446.

Chicago Style (17th ed.) Citation

Odoli, Cyprian Ogombe, Peter Oduor‐Odote, Sigurjón Arason, Faculty of Food Science and Nutrition (UI), Matvæla- og næringarfræðideild (HÍ), School of Health Sciences (UI), Heilbrigðisvísindasvið (HÍ), Háskóli Íslands, and University of Iceland. "The Influence of Lipid Content and Pretreatment Methods on Protein Conformation in Fish (capelin, Mallotus Villosus ) During Smoking and Drying." Food Science & Nutrition 7, no. 4 (2019): 1446.

MLA (9th ed.) Citation

Odoli, Cyprian Ogombe, et al. "The Influence of Lipid Content and Pretreatment Methods on Protein Conformation in Fish (capelin, Mallotus Villosus ) During Smoking and Drying." Food Science & Nutrition, vol. 7, no. 4, 2019, p. 1446.