Detectability of the degree of freeze damage in meat depends on analytic-tool selection.

MLA

Egelandsdal, Bjørg, et al. “Detectability of the Degree of Freeze Damage in Meat Depends on Analytic-Tool Selection.” Meat Science, vol. 152, June 2019, pp. 8–19. EBSCOhost, https://doi.org/10.1016/j.meatsci.2019.02.002.

APA

Egelandsdal, B., Abie, S. M., Bjarnadottir, S., Zhu, H., Kolstad, H., Bjerke, F., Martinsen, Ø. G., Mason, A., & Münch, D. (2019). Detectability of the degree of freeze damage in meat depends on analytic-tool selection. Meat Science, 152, 8–19. https://doi.org/10.1016/j.meatsci.2019.02.002

Chicago

Egelandsdal, Bjørg, Sisay Mebre Abie, Stefania Bjarnadottir, Han Zhu, Hilde Kolstad, Frøydis Bjerke, Ørjan G Martinsen, Alex Mason, and Daniel Münch. 2019. “Detectability of the Degree of Freeze Damage in Meat Depends on Analytic-Tool Selection.” Meat Science 152 (June): 8–19. doi:10.1016/j.meatsci.2019.02.002.