Svavarsson, S., & Íslands, H. (2020). Temperature mapping of fresh fish processing and different precooling methods.
Chicago Style (17th ed.) CitationSvavarsson, Styrmir, and Háskóli Íslands. Temperature Mapping of Fresh Fish Processing and Different Precooling Methods. 2020.
MLA (9th ed.) CitationSvavarsson, Styrmir, and Háskóli Íslands. Temperature Mapping of Fresh Fish Processing and Different Precooling Methods. 2020.
Warning: These citations may not always be 100% accurate.