APA (7th ed.) Citation

Zhang, J., Wu, D., Liu, D., Fang, Z., Chen, J., Hu, Y., & Ye, X. (2013). Effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp (ctenopharynyodon idellus) fillet. Cancer Council of Australia.

Chicago Style (17th ed.) Citation

Zhang, J., D. Wu, D. Liu, Zhongxiang Fang, J. Chen, Y. Hu, and X. Ye. Effect of Cooking Styles on the Lipid Oxidation and Fatty Acid Composition of Grass Carp (ctenopharynyodon Idellus) Fillet. Cancer Council of Australia, 2013.

MLA (9th ed.) Citation

Zhang, J., et al. Effect of Cooking Styles on the Lipid Oxidation and Fatty Acid Composition of Grass Carp (ctenopharynyodon Idellus) Fillet. Cancer Council of Australia, 2013.