Ability of physico-chemical measure-ments to discriminate rabbit meat from three different productive processes.

MLA

Combes, Sylvie, et al. “Ability of Physico-Chemical Measure-Ments to Discriminate Rabbit Meat from Three Different Productive Processes.” Journal of the Science of Food & Agriculture, vol. 87, no. 12, Sept. 2007, pp. 2302–09. EBSCOhost, https://doi.org/10.1002/jsfa.2988.

APA

Combes, S., Larzul, C., Jehl, N., Cauquil, L., Gabinaud, B., & Lebas, F. (2007). Ability of physico-chemical measure-ments to discriminate rabbit meat from three different productive processes. Journal of the Science of Food & Agriculture, 87(12), 2302–2309. https://doi.org/10.1002/jsfa.2988

Chicago

Combes, Sylvie, Catherine Larzul, Nathalie Jehl, Laurent Cauquil, Béatrice Gabinaud, and François Lebas. 2007. “Ability of Physico-Chemical Measure-Ments to Discriminate Rabbit Meat from Three Different Productive Processes.” Journal of the Science of Food & Agriculture 87 (12): 2302–9. doi:10.1002/jsfa.2988.