APA (7th ed.) Citation

Wang, K., Bao, Y., Yang, H., Wang, Y., Chen, D., Regenstein, J. M., & Zhou, P. Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides). Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Wang, Keyu, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, and Peng Zhou. Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus Salmoides). Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Wang, Keyu, et al. Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus Salmoides). Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.