APA (7th ed.) Citation

Biandolino, F., Prato, E., Grattagliano, A., & Parlapiano, I. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus ). Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Biandolino, Francesca, Ermelinda Prato, Asia Grattagliano, and Isabella Parlapiano. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus Barbatus ). Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Biandolino, Francesca, et al. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus Barbatus ). Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.