Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality.

MLA

Kwasiborski, A., et al. “Pig Longissimus Lumborum Proteome: Part II: Relationships between Protein Content and Meat Quality.” Meat Science, vol. 80, no. 4, Dec. 2008, pp. 982–96. EBSCOhost, https://doi.org/10.1016/j.meatsci.2008.04.032.

APA

Kwasiborski, A., Sayd, T., Chambon, C., Santé-Lhoutellier, V., Rocha, D., & Terlouw, C. (2008). Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality. Meat Science, 80(4), 982–996. https://doi.org/10.1016/j.meatsci.2008.04.032

Chicago

Kwasiborski, A, T Sayd, C Chambon, V Santé-Lhoutellier, D Rocha, and C Terlouw. 2008. “Pig Longissimus Lumborum Proteome: Part II: Relationships between Protein Content and Meat Quality.” Meat Science 80 (4): 982–96. doi:10.1016/j.meatsci.2008.04.032.