(2014). The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate. Food Research Journal, 23(4), 501-510.
MLA
. "The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate", Food Research Journal, 23, 4, 2014, 501-510.
HARVARD
(2014). 'The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate', Food Research Journal, 23(4), pp. 501-510.
CHICAGO
, "The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate," Food Research Journal, 23 4 (2014): 501-510,
VANCOUVER
The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate. Food Research Journal, 2014; 23(4): 501-510.
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