Cite
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.
MLA
Ponnampalam, Eric N., et al. “Interaction of Diet and Long Ageing Period on Lipid Oxidation and Colour Stability of Lamb Meat.” Meat Science, vol. 129, July 2017, pp. 43–49. EBSCOhost, https://doi.org/10.1016/j.meatsci.2017.02.008.
APA
Ponnampalam, E. N., Plozza, T., Kerr, M. G., Linden, N., Mitchell, M., Bekhit, A. E.-D. A., Jacobs, J. L., & Hopkins, D. L. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat Science, 129, 43–49. https://doi.org/10.1016/j.meatsci.2017.02.008
Chicago
Ponnampalam, Eric N., Tim Plozza, Matthew G. Kerr, Nick Linden, Meredith Mitchell, Alaa El-Din A. Bekhit, Joe L. Jacobs, and David L. Hopkins. 2017. “Interaction of Diet and Long Ageing Period on Lipid Oxidation and Colour Stability of Lamb Meat.” Meat Science 129 (July): 43–49. doi:10.1016/j.meatsci.2017.02.008.