Effect of pH at Time of Salting on the Functional Properties of Pre-rigor Beef

MLA

Farouk, M. M., and J. E. Swan. “Effect of PH at Time of Salting on the Functional Properties of Pre-Rigor Beef.” Meat Science, vol. 45, no. 4, Jan. 1997, pp. 463–72. EBSCOhost, https://doi.org/10.1016/S0309-1740(96)00125-8.

APA

Farouk, M. M., & Swan, J. E. (1997). Effect of pH at Time of Salting on the Functional Properties of Pre-rigor Beef. Meat Science, 45(4), 463–472. https://doi.org/10.1016/S0309-1740(96)00125-8

Chicago

Farouk, M. M., and J. E. Swan. 1997. “Effect of PH at Time of Salting on the Functional Properties of Pre-Rigor Beef.” Meat Science 45 (4): 463–72. doi:10.1016/S0309-1740(96)00125-8.