(2008). Study on preparation of hot cold smoked trout in Iceland with emphasis on chemical and microbial changes during processing and Shelf life. Veterinary Research & Biological Products, 21(1), 183-192.
MLA
. "Study on preparation of hot cold smoked trout in Iceland with emphasis on chemical and microbial changes during processing and Shelf life". Veterinary Research & Biological Products, 21, 1, 2008, 183-192.
HARVARD
(2008). 'Study on preparation of hot cold smoked trout in Iceland with emphasis on chemical and microbial changes during processing and Shelf life', Veterinary Research & Biological Products, 21(1), pp. 183-192.
VANCOUVER
Study on preparation of hot cold smoked trout in Iceland with emphasis on chemical and microbial changes during processing and Shelf life. Veterinary Research & Biological Products, 2008; 21(1): 183-192.
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