LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY.

MLA

Haman, N., et al. “Lipid Autoxidation of Fish, Lard, Corn and Linseed Oils by Isothermal Calorimetry.” Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, vol. 31, no. 2, Apr. 2019, pp. 323–31. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=136403361&authtype=sso&custid=ns315887.

APA

Haman, N., Bodner, M., Ferrentino, G., & Scampicchio, M. (2019). Lipid Autoxidation of Fish, Lard, Corn and Linseed Oils by Isothermal Calorimetry. Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, 31(2), 323–331.

Chicago

Haman, N., M. Bodner, G. Ferrentino, and M. Scampicchio. 2019. “Lipid Autoxidation of Fish, Lard, Corn and Linseed Oils by Isothermal Calorimetry.” Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti 31 (2): 323–31. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=136403361&authtype=sso&custid=ns315887.