Rillo, B. O., & Alabastro, E. F. Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and soluble proteins content of the raw tuna fish.
Chicago Style (17th ed.) CitationRillo, Belen O., and Estrella F. Alabastro. Prediction of "Greening" on Steam Cooked Tuna Fish Based on the Trimethylamine, PH and Soluble Proteins Content of the Raw Tuna Fish.
MLA (9th ed.) CitationRillo, Belen O., and Estrella F. Alabastro. Prediction of "Greening" on Steam Cooked Tuna Fish Based on the Trimethylamine, PH and Soluble Proteins Content of the Raw Tuna Fish.
Warning: These citations may not always be 100% accurate.