Hosseini, S.V.; Hamzeh, A.; Moslemi, M.; Lashkan, A.B.; Iglesias, A.; Feás, X.
Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio). Molecules 2013, 18, 15464-15473.
https://doi.org/10.3390/molecules181215464
AMA Style
Hosseini SV, Hamzeh A, Moslemi M, Lashkan AB, Iglesias A, Feás X.
Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio). Molecules. 2013; 18(12):15464-15473.
https://doi.org/10.3390/molecules181215464
Chicago/Turabian Style
Hosseini, Seyed Vali, Ali Hamzeh, Mehran Moslemi, Aria Babakhani Lashkan, Antonio Iglesias, and Xesús Feás.
2013. "Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio)" Molecules 18, no. 12: 15464-15473.
https://doi.org/10.3390/molecules181215464
APA Style
Hosseini, S. V., Hamzeh, A., Moslemi, M., Lashkan, A. B., Iglesias, A., & Feás, X.
(2013). Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio). Molecules, 18(12), 15464-15473.
https://doi.org/10.3390/molecules181215464