Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality.

MLA

McDonagh, C., et al. “Relationship Between the Subjective and Objective Assessment of Pork M. Semimembranosus and Classification of Further Processed Pork Quality.” Food Science & Technology International, vol. 11, no. 2, Apr. 2005, pp. 149–54. EBSCOhost, https://doi.org/10.1177/1082013205052621.

APA

McDonagh, C., Troy, D. J., Kerry, J. P., & Mulle, n, A. M. (2005). Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality. Food Science & Technology International, 11(2), 149–154. https://doi.org/10.1177/1082013205052621

Chicago

McDonagh, C., D. J. Troy, J. P. Kerry, and n, A. M. Mulle. 2005. “Relationship Between the Subjective and Objective Assessment of Pork M. Semimembranosus and Classification of Further Processed Pork Quality.” Food Science & Technology International 11 (2): 149–54. doi:10.1177/1082013205052621.