ISHIKAWA, M., WATANABE, Y., YAMAMOTO, M., MAEDA, Y., TERADA, S., & MASUI, T. (1985). Effect of Cooking on Contents of Fatty Acids, Especially Eicosapentaenoic Acid. and Docosahexaenoic Acid in Sardine. Nihon Eiyō, Shokuryō Gakkai shi, 38(6), 447-450. https://doi.org/10.4327/jsnfs.38.447
Chicago Style (17th ed.) CitationISHIKAWA, Masaaki, Yoshiichiro WATANABE, Masatoshi YAMAMOTO, Yumie MAEDA, Shihoko TERADA, and Toshio MASUI. "Effect of Cooking on Contents of Fatty Acids, Especially Eicosapentaenoic Acid. and Docosahexaenoic Acid in Sardine." Nihon Eiyō, Shokuryō Gakkai Shi 38, no. 6 (1985): 447-450. https://doi.org/10.4327/jsnfs.38.447.
MLA (9th ed.) CitationISHIKAWA, Masaaki, et al. "Effect of Cooking on Contents of Fatty Acids, Especially Eicosapentaenoic Acid. and Docosahexaenoic Acid in Sardine." Nihon Eiyō, Shokuryō Gakkai Shi, vol. 38, no. 6, 1985, pp. 447-450, https://doi.org/10.4327/jsnfs.38.447.