APA (7th ed.) Citation

Costa, M., Viegas, O., Melo, A., Petisca, C., Pinho, O., & Ferreira, I. (2009). Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar).

Chicago Style (17th ed.) Citation

Costa, Mariana, Olga Viegas, Armindo Melo, Catarina Petisca, Olívia Pinho, and Isabel Ferreira. Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina Pilchardus) and Atlantic Salmon (Salmo Salar). 2009.

MLA (8th ed.) Citation

Costa, Mariana, et al. Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina Pilchardus) and Atlantic Salmon (Salmo Salar). 2009.