Cite
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing.
MLA
Chang, Hai-Jun, et al. “Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing.” Food & Bioprocess Technology, vol. 5, no. 1, Jan. 2012, pp. 285–97. EBSCOhost, https://doi.org/10.1007/s11947-009-0269-9.
APA
Chang, H.-J., Xu, X.-L., Zhou, G.-H., Li, C.-B., & Huang, M. (2012). Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing. Food & Bioprocess Technology, 5(1), 285–297. https://doi.org/10.1007/s11947-009-0269-9
Chicago
Chang, Hai-Jun, Xing-Lian Xu, Guang-Hong Zhou, Chun-Bao Li, and Ming Huang. 2012. “Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing.” Food & Bioprocess Technology 5 (1): 285–97. doi:10.1007/s11947-009-0269-9.