Cite
Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattleyak meat.
MLA
Chaoxue Shi, et al. “Effect of Glycolysis on Water Holding Capacity during Postmortem Aging of Jersey Cattleyak Meat.” Journal of the Science of Food & Agriculture, vol. 104, no. 5, Mar. 2024, pp. 3039–46. EBSCOhost, https://doi.org/10.1002/jsfa.13195.
APA
Chaoxue Shi, Linlin Wang, Jin Xu, Aixia Li, Changfeng Wang, Xijin Zhu, Wanlin Wang, Qunli Yu, & Ling Han. (2024). Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattleyak meat. Journal of the Science of Food & Agriculture, 104(5), 3039–3046. https://doi.org/10.1002/jsfa.13195
Chicago
Chaoxue Shi, Linlin Wang, Jin Xu, Aixia Li, Changfeng Wang, Xijin Zhu, Wanlin Wang, Qunli Yu, and Ling Han. 2024. “Effect of Glycolysis on Water Holding Capacity during Postmortem Aging of Jersey Cattleyak Meat.” Journal of the Science of Food & Agriculture 104 (5): 3039–46. doi:10.1002/jsfa.13195.