APA (7th ed.) Citation

Turchini, G., Mentasti, T., Caprino, F., Panseri, S., Moretti, V., & Valfrè, F. (2004). Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet. Journal of Applied Ichthyology, 20(1), 71.

Chicago Style (17th ed.) Citation

Turchini, G.M, T. Mentasti, F. Caprino, S. Panseri, V.M Moretti, and F. Valfrè. "Effects of Dietary Lipid Sources on Flavour Volatile Compounds of Brown Trout (Salmo Trutta L.) Fillet." Journal of Applied Ichthyology 20, no. 1 (2004): 71.

MLA (9th ed.) Citation

Turchini, G.M, et al. "Effects of Dietary Lipid Sources on Flavour Volatile Compounds of Brown Trout (Salmo Trutta L.) Fillet." Journal of Applied Ichthyology, vol. 20, no. 1, 2004, p. 71.