Cite
Processing and Quality Characteristics of the Canned Steamed Products using Crucian Carp Carassius auratus
MLA
Jeong-Gyun Kim, et al. “Processing and Quality Characteristics of the Canned Steamed Products Using Crucian Carp Carassius Auratus.” JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION, vol. 30, Aug. 2018, pp. 1333–44. 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=edsair&AN=edsair.doi...........c03ea8fb6c1725306f45fd6b1b6b096f&authtype=sso&custid=ns315887.
APA
Jeong-Gyun Kim, Dong-Hwan Kim, Du-Hyun Park, Cheong-Sik Kong, Jae-Dong Lee, TaeJong Seoung, Jun-Seok Park, & Jin-Hyo Park. (2018). Processing and Quality Characteristics of the Canned Steamed Products using Crucian Carp Carassius auratus. JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION, 30, 1333–1344.
Chicago
Jeong-Gyun Kim, Dong-Hwan Kim, Du-Hyun Park, Cheong-Sik Kong, Jae-Dong Lee, TaeJong Seoung, Jun-Seok Park, and Jin-Hyo Park. 2018. “Processing and Quality Characteristics of the Canned Steamed Products Using Crucian Carp Carassius Auratus.” JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION 30 (August): 1333–44. 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=edsair&AN=edsair.doi...........c03ea8fb6c1725306f45fd6b1b6b096f&authtype=sso&custid=ns315887.