APA (7th ed.) Citation

Zhang, J., Yao, Y., Ye, X., Fang, Z., Chen, J., Wu, D., . . . Hu, Y. (2013). Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup. Springer (India) Private Ltd.

Chicago Style (17th ed.) Citation

Zhang, J., Y. Yao, X. Ye, Zhongxiang Fang, J. Chen, D. Wu, D. Liu, and Y. Hu. Effect of Cooking Temperatures on Protein Hydrolysates and Sensory Quality in Crucian Carp (Casassius Auratus) Soup. Springer (India) Private Ltd, 2013.

MLA (9th ed.) Citation

Zhang, J., et al. Effect of Cooking Temperatures on Protein Hydrolysates and Sensory Quality in Crucian Carp (Casassius Auratus) Soup. Springer (India) Private Ltd, 2013.