Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process.

MLA

Trabelsi, Najla, et al. “Effectiveness of Five Flavored Tunisian Olive Oils on Anisakis Larvae Type 1: Application of Cinnamon and Rosemary Oil in Industrial Anchovy Marinating Process.” Journal of the Science of Food & Agriculture, vol. 99, no. 10, Aug. 2019, pp. 4808–15. EBSCOhost, https://doi.org/10.1002/jsfa.9736.

APA

Trabelsi, N., Nalbone, L., Marotta, S. M., Taamali, A., Abaza, L., & Giarratana, F. (2019). Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process. Journal of the Science of Food & Agriculture, 99(10), 4808–4815. https://doi.org/10.1002/jsfa.9736

Chicago

Trabelsi, Najla, Luca Nalbone, Stefania M Marotta, Amani Taamali, Leila Abaza, and Filippo Giarratana. 2019. “Effectiveness of Five Flavored Tunisian Olive Oils on Anisakis Larvae Type 1: Application of Cinnamon and Rosemary Oil in Industrial Anchovy Marinating Process.” Journal of the Science of Food & Agriculture 99 (10): 4808–15. doi:10.1002/jsfa.9736.