A Short Term Urea Assay (STUA) to Evaluate the Protein Quality of Food

MLA

Malaga, I., et al. “A Short Term Urea Assay (STUA) to Evaluate the Protein Quality of Food.” Nutrition Reports International, vol. 26, no. 4, Oct. 1982, p. 629. 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=edo&AN=8487618&authtype=sso&custid=ns315887.

APA

Malaga, I., Schoeneberger, H., & Gross, R. (1982). A Short Term Urea Assay (STUA) to Evaluate the Protein Quality of Food. Nutrition Reports International, 26(4), 629.

Chicago

Malaga, I., H. Schoeneberger, and R. Gross. 1982. “A Short Term Urea Assay (STUA) to Evaluate the Protein Quality of Food.” Nutrition Reports International 26 (4): 629. 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=edo&AN=8487618&authtype=sso&custid=ns315887.