(Japan)), D. (. U., Ichikawa, H., Iwamoto, M., Abe, N., Nishimura, S., Goto, S., & Nozaki, Y. (1997). Effect of protein hydrolysate of pearl oyster [Pinctada fucata] meat on the state of water and denaturation of fish myofibrils during frozen storage. Nippon Suisan Gakkaishi, 63(3), . https://doi.org/10.2331/suisan.63.386
Chicago Style (17th ed.) Citation(Japan)), Darmanto. (Nagasaki Univ., H. Ichikawa, M. Iwamoto, N. Abe, S. Nishimura, S. Goto, and Y. Nozaki. "Effect of Protein Hydrolysate of Pearl Oyster [Pinctada Fucata] Meat on the State of Water and Denaturation of Fish Myofibrils During Frozen Storage." Nippon Suisan Gakkaishi 63, no. 3 (1997). https://doi.org/10.2331/suisan.63.386.
MLA (9th ed.) Citation(Japan)), Darmanto. (Nagasaki Univ., et al. "Effect of Protein Hydrolysate of Pearl Oyster [Pinctada Fucata] Meat on the State of Water and Denaturation of Fish Myofibrils During Frozen Storage." Nippon Suisan Gakkaishi, vol. 63, no. 3, 1997, https://doi.org/10.2331/suisan.63.386.