Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran

MLA

Seyedeh Zahra Mehdipour, et al. “Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus Frissi Kutum) from the Caspian Sea, Iran.” Iranian Journal of Chemistry & Chemical Engineering, vol. 37, no. 1, Feb. 2018, pp. 141–47. 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=edsdoj&AN=edsdoj.1a6e2fe17c9a46a6abbc83fca67c698a&authtype=sso&custid=ns315887.

APA

Seyedeh Zahra Mehdipour, Mohammad Shokrzadeh, Saeid Khanzadi, & Davar Shahsavani. (2018). Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran. Iranian Journal of Chemistry & Chemical Engineering, 37(1), 141–147.

Chicago

Seyedeh Zahra Mehdipour, Mohammad Shokrzadeh, Saeid Khanzadi, and Davar Shahsavani. 2018. “Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus Frissi Kutum) from the Caspian Sea, Iran.” Iranian Journal of Chemistry & Chemical Engineering 37 (1): 141–47. 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=edsdoj&AN=edsdoj.1a6e2fe17c9a46a6abbc83fca67c698a&authtype=sso&custid=ns315887.