APA način citiranja

Loughlin, W. J. (1932). The denaturation of proteins: The effect of the addition of electrolytes on the viscosity of solutions of crystalline egg-albumin.

Čikaški stil citiranja

Loughlin, Wilfrid James. The Denaturation of Proteins: The Effect of the Addition of Electrolytes On the Viscosity of Solutions of Crystalline Egg-albumin. 1932.

MLA način citiranja

Loughlin, Wilfrid James. The Denaturation of Proteins: The Effect of the Addition of Electrolytes On the Viscosity of Solutions of Crystalline Egg-albumin. 1932.