The development of meat tenderness is likely to be compartmentalised by ultimate pH.

MLA

Lomiwes, D., et al. “The Development of Meat Tenderness Is Likely to Be Compartmentalised by Ultimate PH.” Meat Science, vol. 96, no. 1, Jan. 2014, pp. 646–51. EBSCOhost, https://doi.org/10.1016/j.meatsci.2013.08.022.

APA

Lomiwes, D., Farouk, M. M., Wu, G., & Young, O. A. (2014). The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Science, 96(1), 646–651. https://doi.org/10.1016/j.meatsci.2013.08.022

Chicago

Lomiwes, D, M M Farouk, G Wu, and O A Young. 2014. “The Development of Meat Tenderness Is Likely to Be Compartmentalised by Ultimate PH.” Meat Science 96 (1): 646–51. doi:10.1016/j.meatsci.2013.08.022.