Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

MLA

Ponnampalam, Eric N., et al. “Relationship between Muscle Antioxidant Status, Forms of Iron, Polyunsaturated Fatty Acids and Functionality (Retail Colour) of Meat in Lambs.” Meat Science, vol. 90, no. 2, Feb. 2012, pp. 297–303. EBSCOhost, https://doi.org/10.1016/j.meatsci.2011.07.014.

APA

Ponnampalam, E. N., Butler, K. L., McDonagh, M. B., Jacobs, J. L., & Hopkins, D. L. (2012). Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs. Meat Science, 90(2), 297–303. https://doi.org/10.1016/j.meatsci.2011.07.014

Chicago

Ponnampalam, Eric N, Kym L Butler, Matthew B McDonagh, Joe L Jacobs, and David L Hopkins. 2012. “Relationship between Muscle Antioxidant Status, Forms of Iron, Polyunsaturated Fatty Acids and Functionality (Retail Colour) of Meat in Lambs.” Meat Science 90 (2): 297–303. doi:10.1016/j.meatsci.2011.07.014.