Zhang, B.; Pethybridge, H.; Virtue, P.; Nichols, P.D.; Swadling, K.; Williams, A.; Lee-Chang, K.
Evaluating Alternative and Sustainable Food Resources: A Review of the Nutritional Composition of Myctophid Fishes. Sustainability 2023, 15, 12039.
https://doi.org/10.3390/su151512039
AMA Style
Zhang B, Pethybridge H, Virtue P, Nichols PD, Swadling K, Williams A, Lee-Chang K.
Evaluating Alternative and Sustainable Food Resources: A Review of the Nutritional Composition of Myctophid Fishes. Sustainability. 2023; 15(15):12039.
https://doi.org/10.3390/su151512039
Chicago/Turabian Style
Zhang, Bowen, Heidi Pethybridge, Patti Virtue, Peter D. Nichols, Kerrie Swadling, Alan Williams, and Kim Lee-Chang.
2023. "Evaluating Alternative and Sustainable Food Resources: A Review of the Nutritional Composition of Myctophid Fishes" Sustainability 15, no. 15: 12039.
https://doi.org/10.3390/su151512039
APA Style
Zhang, B., Pethybridge, H., Virtue, P., Nichols, P. D., Swadling, K., Williams, A., & Lee-Chang, K.
(2023). Evaluating Alternative and Sustainable Food Resources: A Review of the Nutritional Composition of Myctophid Fishes. Sustainability, 15(15), 12039.
https://doi.org/10.3390/su151512039