APA (7th ed.) Citation

Muñoz, I., Guàrdia, M. D., Arnau, J., Dalgaard, P., Bover, S., Fernandes, J. O., . . . Oliveira, H. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and Chemical Toxicology, 143, 111554.

Chicago Style (17th ed.) Citation

Muñoz, Israel, et al. "Effect of the Sodium Reduction and Smoking System on Quality and Safety of Smoked Salmon (Salmo Salar)." Food and Chemical Toxicology 143 (2020): 111554.

MLA (9th ed.) Citation

Muñoz, Israel, et al. "Effect of the Sodium Reduction and Smoking System on Quality and Safety of Smoked Salmon (Salmo Salar)." Food and Chemical Toxicology, vol. 143, 2020, p. 111554.