Cite
Improving functional value of meat products
MLA
Eun Joo Lee, et al. “Improving Functional Value of Meat Products.” Meat Science, vol. 86, Sept. 2010, pp. 15–31. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....113400bce72eb4b95ee5cb37a6d48605&authtype=sso&custid=ns315887.
APA
Eun Joo Lee, Himali Samaraweera, Shan Xiao, Wangang Zhang, & Dong U. Ahn. (2010). Improving functional value of meat products. Meat Science, 86, 15–31.
Chicago
Eun Joo Lee, Himali Samaraweera, Shan Xiao, Wangang Zhang, and Dong U. Ahn. 2010. “Improving Functional Value of Meat Products.” Meat Science 86 (September): 15–31. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....113400bce72eb4b95ee5cb37a6d48605&authtype=sso&custid=ns315887.