Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.

MLA

Apple, J. K., et al. “Lactic Acid Enhancement Can Improve the Fresh and Cooked Color of Dark-Cutting Beef.” Journal of Animal Science, vol. 89, no. 12, Dec. 2011, pp. 4207–20. EBSCOhost, https://doi.org/10.2527/jas.2011-4147.

APA

Apple, J. K., Sawyer, J. T., Meullenet, J.-F., Yancey, J. W. S., & Wharton, M. D. (2011). Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef. Journal of Animal Science, 89(12), 4207–4220. https://doi.org/10.2527/jas.2011-4147

Chicago

Apple, J. K., J. T. Sawyer, J.-F. Meullenet, J. W. S. Yancey, and M. D. Wharton. 2011. “Lactic Acid Enhancement Can Improve the Fresh and Cooked Color of Dark-Cutting Beef.” Journal of Animal Science 89 (12): 4207–20. doi:10.2527/jas.2011-4147.