APA stil citiranja

Sterniša, M. (2018). Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage: Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage. Food technology and biotechnology, p. 6.

Chicago stil citiranja

Sterniša, Meta. "Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage: Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage." 2018: 6.

MLA stil citiranja

Sterniša, Meta. "Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage: Bleeding of common carp (Cyprinus carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage." 2018: 6.