APA (7th ed.) Citation

Ichikawa, H., Panggat, E. B., Teruel, S. L. T., & Shindo, J. Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat.

Chicago Style (17th ed.) Citation

Ichikawa, Hisashil, Erlinda B. Panggat, S.R. Luzette T. Teruel, and Jo Shindo. Effect of Triglycerides on the Thermally Induced Gel-forming Ability of Salt-ground Fish Meat.

MLA (9th ed.) Citation

Ichikawa, Hisashil, et al. Effect of Triglycerides on the Thermally Induced Gel-forming Ability of Salt-ground Fish Meat.