Nutritional pork meat compounds as affected by ham dry-curing

MLA

Fidel Toldrá, et al. “Nutritional Pork Meat Compounds as Affected by Ham Dry-Curing.” Meat Science, vol. 93, Jan. 2013, pp. 53–60. EBSCOhost, https://doi.org/10.1016/j.meatsci.2012.07.014.

APA

Fidel Toldrá, M-Concepción Aristoy, & Nives Marušić. (2013). Nutritional pork meat compounds as affected by ham dry-curing. Meat Science, 93, 53–60. https://doi.org/10.1016/j.meatsci.2012.07.014

Chicago

Fidel Toldrá, M-Concepción Aristoy, and Nives Marušić. 2013. “Nutritional Pork Meat Compounds as Affected by Ham Dry-Curing.” Meat Science 93 (January): 53–60. doi:10.1016/j.meatsci.2012.07.014.