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).
Cita Chicago Style (17a ed.)Sanceda, Norlita, Yumi Imazeki, Emiko Suzuki, Kikue Kubota, Keiko Hatae, y 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.
Cita MLA (9a ed.)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.