APA (7. basım) Alıntı

Sanceda, N., Imazeki, Y., Suzuki, E., Kubota, K., Hatae, K., & Kasai, M. (2009). Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds. Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist).

Chicago Style (17. basım) Atıf

Sanceda, Norlita, Yumi Imazeki, Emiko Suzuki, Kikue Kubota, Keiko Hatae, ve Midori Kasai. "Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus Pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds." Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) 2009.

MLA (9th ed.) Atıf

Sanceda, Norlita, et al. "Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus Pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds." Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist), 2009.

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