Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat.

MLA

Voloski, F. L. S., et al. “Influence of Cutting and Deboning Operations on the Microbiological Quality and Shelf Life of Buffalo Meat.” Meat Science, vol. 116, June 2016, pp. 207–12. EBSCOhost, https://doi.org/10.1016/j.meatsci.2016.02.020.

APA

Voloski, F. L. S., Tonello, L., Ramires, T., Reta, G. G., Dewes, C., Iglesias, M., Mondadori, R. G., Gandra, E. A., da Silva, W. P., & Duval, E. H. (2016). Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat. Meat Science, 116, 207–212. https://doi.org/10.1016/j.meatsci.2016.02.020

Chicago

Voloski, F.L.S., L. Tonello, T. Ramires, G.G. Reta, C. Dewes, M. Iglesias, R.G. Mondadori, E.A. Gandra, W.P. da Silva, and E.H. Duval. 2016. “Influence of Cutting and Deboning Operations on the Microbiological Quality and Shelf Life of Buffalo Meat.” Meat Science 116 (June): 207–12. doi:10.1016/j.meatsci.2016.02.020.