Logrén, N.; Hiidenhovi, J.; Kakko, T.; Välimaa, A.-L.; Mäkinen, S.; Rintala, N.; Mattila, P.; Yang, B.; Hopia, A.
Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras). Foods 2022, 11, 1717.
https://doi.org/10.3390/foods11121717
AMA Style
Logrén N, Hiidenhovi J, Kakko T, Välimaa A-L, Mäkinen S, Rintala N, Mattila P, Yang B, Hopia A.
Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras). Foods. 2022; 11(12):1717.
https://doi.org/10.3390/foods11121717
Chicago/Turabian Style
Logrén, Nora, Jaakko Hiidenhovi, Tanja Kakko, Anna-Liisa Välimaa, Sari Mäkinen, Nanna Rintala, Pirjo Mattila, Baoru Yang, and Anu Hopia.
2022. "Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)" Foods 11, no. 12: 1717.
https://doi.org/10.3390/foods11121717
APA Style
Logrén, N., Hiidenhovi, J., Kakko, T., Välimaa, A.-L., Mäkinen, S., Rintala, N., Mattila, P., Yang, B., & Hopia, A.
(2022). Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras). Foods, 11(12), 1717.
https://doi.org/10.3390/foods11121717