A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis.

MLA

Cramer, Traci, et al. “A New Insight into Meat Toughness of Callipyge Lamb Loins - The Relevance of Anti-Apoptotic Systems to Decreased Proteolysis.” Meat Science, vol. 140, June 2018, pp. 66–71. EBSCOhost, https://doi.org/10.1016/j.meatsci.2018.03.002.

APA

Cramer, T., Penick, M. L., Waddell, J. N., Bidwell, C. A., & Kim, Y. H. B. (2018). A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis. Meat Science, 140, 66–71. https://doi.org/10.1016/j.meatsci.2018.03.002

Chicago

Cramer, Traci, Moriah L Penick, Jolena N Waddell, Chris A Bidwell, and Yuan H Brad Kim. 2018. “A New Insight into Meat Toughness of Callipyge Lamb Loins - The Relevance of Anti-Apoptotic Systems to Decreased Proteolysis.” Meat Science 140 (June): 66–71. doi:10.1016/j.meatsci.2018.03.002.