Cite
Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures.
MLA
Zeng, Xuefeng, et al. “Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures.” Journal of Aquatic Food Product Technology, vol. 24, no. 1, Jan. 2015, pp. 52–67. EBSCOhost, https://doi.org/10.1080/10498850.2012.754535.
APA
Zeng, X., Xia, W., Jiang, Q., & Guan, L. (2015). Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures. Journal of Aquatic Food Product Technology, 24(1), 52–67. https://doi.org/10.1080/10498850.2012.754535
Chicago
Zeng, Xuefeng, Wenshui Xia, Qixing Jiang, and Lujing Guan. 2015. “Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures.” Journal of Aquatic Food Product Technology 24 (1): 52–67. doi:10.1080/10498850.2012.754535.