Volpe, M.G.; Coccia, E.; Siano, F.; Di Stasio, M.; Paolucci, M.
Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating. Foods 2019, 8, 113.
https://doi.org/10.3390/foods8040113
AMA Style
Volpe MG, Coccia E, Siano F, Di Stasio M, Paolucci M.
Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating. Foods. 2019; 8(4):113.
https://doi.org/10.3390/foods8040113
Chicago/Turabian Style
Volpe, Maria Grazia, Elena Coccia, Francesco Siano, Michele Di Stasio, and Marina Paolucci.
2019. "Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating" Foods 8, no. 4: 113.
https://doi.org/10.3390/foods8040113
APA Style
Volpe, M. G., Coccia, E., Siano, F., Di Stasio, M., & Paolucci, M.
(2019). Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating. Foods, 8(4), 113.
https://doi.org/10.3390/foods8040113