APA (7th ed.) Citation

Rahimabadi, E. Z., Bakar, J., Che Man, Y., Abdul Hamid, N., & Arshadi, A. (2011). The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson). Iranian Fisheries Science Research Institute.

Chicago Style (17th ed.) Citation

Rahimabadi, Eshagh Zakipour, Jamilah Bakar, Yaakob Che Man, N. Abdul Hamid, and Ali Arshadi. The Impact of Lipid Content, Cooking and Reheating on Volatile Compounds Found in Narrow - Barred Spanish Mackerel (Scomberomorous Commerson). Iranian Fisheries Science Research Institute, 2011.

MLA (9th ed.) Citation

Rahimabadi, Eshagh Zakipour, et al. The Impact of Lipid Content, Cooking and Reheating on Volatile Compounds Found in Narrow - Barred Spanish Mackerel (Scomberomorous Commerson). Iranian Fisheries Science Research Institute, 2011.