APA (7th ed.) Citation

Narzary, Y., Das, S., Goyal, A. K., Lam, S. S., Sarma, H., & Sharma, D. (2021). Fermented fish products in South and Southeast Asian cuisine: Indigenous technology processes, nutrient composition, and cultural significance. BMC.

Chicago Style (17th ed.) Citation

Narzary, Yutika, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, and Dolikajyoti Sharma. Fermented Fish Products in South and Southeast Asian Cuisine: Indigenous Technology Processes, Nutrient Composition, and Cultural Significance. BMC, 2021.

MLA (8th ed.) Citation

Narzary, Yutika, et al. Fermented Fish Products in South and Southeast Asian Cuisine: Indigenous Technology Processes, Nutrient Composition, and Cultural Significance. BMC, 2021.