APA (7th ed.) Citation

Astruc, T., Vénien, A., Clerjon, S., Favier, R., Loison, O., Mirade, P., . . . Labeyrie-Fine-Foods. (2022). Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Heliyon, 8(11), e11245.

Chicago Style (17th ed.) Citation

Astruc, Thierry, et al. "Effect of Dry Salt Versus Brine Injection Plus Dry Salt on the Physicochemical Characteristics of Smoked Salmon After Filleting." Heliyon 8, no. 11 (2022): e11245.

MLA (9th ed.) Citation

Astruc, Thierry, et al. "Effect of Dry Salt Versus Brine Injection Plus Dry Salt on the Physicochemical Characteristics of Smoked Salmon After Filleting." Heliyon, vol. 8, no. 11, 2022, p. e11245.