Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection.

MLA

Wynveen, E. J., et al. “Pork Quality Is Affected by Early Postmortem Phosphate and Bicarbonate Injection.” Journal of Food Science (Wiley-Blackwell), vol. 66, no. 6, Aug. 2001, pp. 886–91. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2001.tb15191.x.

APA

Wynveen, E. J., Bowker, B. C., Grant, A. L., Lamkey, J. W., Fennewald, K. J., Henson, L., & Gerrard, D. E. (2001). Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection. Journal of Food Science (Wiley-Blackwell), 66(6), 886–891. https://doi.org/10.1111/j.1365-2621.2001.tb15191.x

Chicago

Wynveen, E. J., B. C. Bowker, A. L. Grant, J. W. Lamkey, K. J. Fennewald, L. Henson, and D. E. Gerrard. 2001. “Pork Quality Is Affected by Early Postmortem Phosphate and Bicarbonate Injection.” Journal of Food Science (Wiley-Blackwell) 66 (6): 886–91. doi:10.1111/j.1365-2621.2001.tb15191.x.