Esfahani, S. T., Zamindar, N., Esmaeili, Y., & Sharifian, S. Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna. Elsevier.
Chicago Style (17th ed.) CitationEsfahani, Sobhan Taerian, Nafiseh Zamindar, Yasaman Esmaeili, and Samira Sharifian. Effect of Initial Quality of Oil and Thermal Processing on Oxidation Indexes in Canned Tuna. Elsevier.
MLA (9th ed.) CitationEsfahani, Sobhan Taerian, et al. Effect of Initial Quality of Oil and Thermal Processing on Oxidation Indexes in Canned Tuna. Elsevier.
Warning: These citations may not always be 100% accurate.