APA

Pons-Sánchez-Cascado S., Vidal-Carou M. C., Mariné-Font A. & Veciana-Nogués M. T. (20051222). Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. : Journal of agricultural and food chemistry.

Chicago

Pons-Sánchez-Cascado Sofía, Vidal-Carou M Carmen, Mariné-Font Abel and Veciana-Nogués M Teresa. 20051222. Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. : Journal of agricultural and food chemistry.

Harvard

Pons-Sánchez-Cascado S., Vidal-Carou M. C., Mariné-Font A. and Veciana-Nogués M. T. (20051222). Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. : Journal of agricultural and food chemistry.

MLA

Pons-Sánchez-Cascado Sofía, Vidal-Carou M Carmen, Mariné-Font Abel and Veciana-Nogués M Teresa. Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. : Journal of agricultural and food chemistry. 20051222.