Cite
Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat.
MLA
Reis, Marlon M., et al. “Chemometrics and Hyperspectral Imaging Applied to Assessment of Chemical, Textural and Structural Characteristics of Meat.” Meat Science, vol. 144, Oct. 2018, pp. 100–09. EBSCOhost, https://doi.org/10.1016/j.meatsci.2018.05.020.
APA
Reis, M. M., Van Beers, R., Al-Sarayreh, M., Shorten, P., Yan, W. Q., Saeys, W., Klette, R., & Craigie, C. (2018). Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat. Meat Science, 144, 100–109. https://doi.org/10.1016/j.meatsci.2018.05.020
Chicago
Reis, Marlon M., Robbe Van Beers, Mahmoud Al-Sarayreh, Paul Shorten, Wei Qi Yan, Wouter Saeys, Reinhard Klette, and Cameron Craigie. 2018. “Chemometrics and Hyperspectral Imaging Applied to Assessment of Chemical, Textural and Structural Characteristics of Meat.” Meat Science 144 (October): 100–109. doi:10.1016/j.meatsci.2018.05.020.