Sensory characteristics of ham and their relationships with composition, visco-elasticity and strength.

MLA

Nute, G. R., et al. “Sensory Characteristics of Ham and Their Relationships with Composition, Visco-Elasticity and Strength.” International Journal of Food Science & Technology, vol. 22, no. 5, Oct. 1987, pp. 461–76. EBSCOhost, https://doi.org/10.1111/j.1365-2621.1987.tb00511.x.

APA

Nute, G. R., Jones, R. C. D., Dransfield, E., & Whelehan, O. P. (1987). Sensory characteristics of ham and their relationships with composition, visco-elasticity and strength. International Journal of Food Science & Technology, 22(5), 461–476. https://doi.org/10.1111/j.1365-2621.1987.tb00511.x

Chicago

Nute, G. R., R. C. D. Jones, E. Dransfield, and O. P. Whelehan. 1987. “Sensory Characteristics of Ham and Their Relationships with Composition, Visco-Elasticity and Strength.” International Journal of Food Science & Technology 22 (5): 461–76. doi:10.1111/j.1365-2621.1987.tb00511.x.