APA (7th ed.) Citation

Dai, Y., Liu, D., Chen, M., Lei, Y., Zhai, Y., Xu, X., & Zhou, G. (2014). Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck. Journal of food processing and preservation, 38(3), 837-844. https://doi.org/10.1111/jfpp.12038

Chicago Style (17th ed.) Citation

Dai, Yan, Deng‐Yong Liu, Ming Chen, Yun Lei, Ya‐Nan Zhai, Xing‐Lian Xu, and Guang‐Hong Zhou. "Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck." Journal of Food Processing and Preservation 38, no. 3 (2014): 837-844. https://doi.org/10.1111/jfpp.12038.

MLA (9th ed.) Citation

Dai, Yan, et al. "Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck." Journal of Food Processing and Preservation, vol. 38, no. 3, 2014, pp. 837-844, https://doi.org/10.1111/jfpp.12038.