Chemometric Modeling to Relate Antioxidants, Neutral Lipid Fatty Acids, and Flavor Components in Chicken Breasts.

MLA

Jahan, K., et al. “Chemometric Modeling to Relate Antioxidants, Neutral Lipid Fatty Acids, and Flavor Components in Chicken Breasts.” Poultry Science, vol. 84, no. 1, Jan. 2005, pp. 158–66. EBSCOhost, https://doi.org/10.1093/ps/84.1.158.

APA

Jahan, K., Paterson, A., Piggott, J., & Spickett, C. (2005). Chemometric Modeling to Relate Antioxidants, Neutral Lipid Fatty Acids, and Flavor Components in Chicken Breasts. Poultry Science, 84(1), 158–166. https://doi.org/10.1093/ps/84.1.158

Chicago

Jahan, K., A. Paterson, J. Piggott, and C. Spickett. 2005. “Chemometric Modeling to Relate Antioxidants, Neutral Lipid Fatty Acids, and Flavor Components in Chicken Breasts.” Poultry Science 84 (1): 158–66. doi:10.1093/ps/84.1.158.