APA (7th ed.) Citation

Torstensen, B. E., Bell, J. G., Rosenlund, G., Henderson, R. J., Graff, I. E., Tocher, D. R., . . . orcid:0000-0002-8603-9410. (2005). Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend. Journal of Agricultural and Food Chemistry, 53(26), 10166.

Chicago Style (17th ed.) Citation

Torstensen, Bente E., et al. "Tailoring of Atlantic Salmon (Salmo Salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend." Journal of Agricultural and Food Chemistry 53, no. 26 (2005): 10166.

MLA (9th ed.) Citation

Torstensen, Bente E., et al. "Tailoring of Atlantic Salmon (Salmo Salar L.) Flesh Lipid Composition and Sensory Quality by Replacing Fish Oil with a Vegetable Oil Blend." Journal of Agricultural and Food Chemistry, vol. 53, no. 26, 2005, p. 10166.