Hwang, C.-C.; Lee, Y.-C.; Huang, C.-Y.; Kung, H.-F.; Cheng, H.-H.; Tsai, Y.-H.
Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish. Foods 2020, 9, 1597.
https://doi.org/10.3390/foods9111597
AMA Style
Hwang C-C, Lee Y-C, Huang C-Y, Kung H-F, Cheng H-H, Tsai Y-H.
Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish. Foods. 2020; 9(11):1597.
https://doi.org/10.3390/foods9111597
Chicago/Turabian Style
Hwang, Chiu-Chu, Yi-Chen Lee, Chung-Yung Huang, Hsien-Feng Kung, Hung-Hui Cheng, and Yung-Hsiang Tsai.
2020. "Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish" Foods 9, no. 11: 1597.
https://doi.org/10.3390/foods9111597
APA Style
Hwang, C.-C., Lee, Y.-C., Huang, C.-Y., Kung, H.-F., Cheng, H.-H., & Tsai, Y.-H.
(2020). Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish. Foods, 9(11), 1597.
https://doi.org/10.3390/foods9111597