APA (7th ed.) Citation

Ou-Yang, M. (1976). Composition, nutritive value and organoleptic acceptability of fish sticks prepared from TVP-minced fish blends. Ou-Yang.

Chicago Style (17th ed.) Citation

Ou-Yang, Mei. Composition, Nutritive Value and Organoleptic Acceptability of Fish Sticks Prepared from TVP-minced Fish Blends. [College Station, Tex.]: Ou-Yang, 1976.

MLA (9th ed.) Citation

Ou-Yang, Mei. Composition, Nutritive Value and Organoleptic Acceptability of Fish Sticks Prepared from TVP-minced Fish Blends. Ou-Yang, 1976.