Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines.

MLA

Li, Xiying, et al. “Consumer Eating Quality and Physicochemical Traits of Pork Longissimus and Semimembranosus Differed between Genetic Lines.” Meat Science, vol. 218, Dec. 2024, p. 109631. EBSCOhost, https://doi.org/10.1016/j.meatsci.2024.109631.

APA

Li, X., Hastie, M., Warner, R. D., Hewitt, R. J. E., D’Souza, D. N., Gonzalez Viejo, C., Fuentes, S., Ha, M., & Dunshea, F. R. (2024). Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines. Meat Science, 218, 109631. https://doi.org/10.1016/j.meatsci.2024.109631

Chicago

Li, Xiying, Melindee Hastie, Robyn D Warner, Robert J E Hewitt, Darryl N D’Souza, Claudia Gonzalez Viejo, Sigfredo Fuentes, Minh Ha, and Frank R Dunshea. 2024. “Consumer Eating Quality and Physicochemical Traits of Pork Longissimus and Semimembranosus Differed between Genetic Lines.” Meat Science 218 (December): 109631. doi:10.1016/j.meatsci.2024.109631.