Cite
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.
MLA
Warner, Robyn D., et al. “Meat Tenderness: Advances in Biology, Biochemistry, Molecular Mechanisms and New Technologies.” Meat Science, vol. 185, Mar. 2022, p. 108657. EBSCOhost, https://doi.org/10.1016/j.meatsci.2021.108657.
APA
Warner, R. D., Wheeler, T. L., Ha, M., Li, X., Bekhit, A. E.-D., Morton, J., Vaskoska, R., Dunshea, F. R., Liu, R., Purslow, P., & Zhang, W. (2022). Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science, 185, 108657. https://doi.org/10.1016/j.meatsci.2021.108657
Chicago
Warner, Robyn D, Tommy L Wheeler, Minh Ha, Xin Li, Alaa El-Din Bekhit, James Morton, Rozita Vaskoska, et al. 2022. “Meat Tenderness: Advances in Biology, Biochemistry, Molecular Mechanisms and New Technologies.” Meat Science 185 (March): 108657. doi:10.1016/j.meatsci.2021.108657.