APA (7th ed.) Citation

Ramezani, F. E., Romano, N., Goh, Y. M., Oskoueian, E., Ehteshami, F., & Ebrahimi, M. (2015). The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil. Triveni Enterprises.

Chicago Style (17th ed.) Citation

Ramezani, Fard E., N. Romano, Y. M. Goh, E. Oskoueian, Fariborz Ehteshami, and M. Ebrahimi. The Effect of Different Cooking Methods on Fatty Acid Composition and Antioxidant Activity of N-3 Fatty Acids Fortified Tilapia Meat with or Without Clove Essential Oil. Triveni Enterprises, 2015.

MLA (9th ed.) Citation

Ramezani, Fard E., et al. The Effect of Different Cooking Methods on Fatty Acid Composition and Antioxidant Activity of N-3 Fatty Acids Fortified Tilapia Meat with or Without Clove Essential Oil. Triveni Enterprises, 2015.