Improving vitamin D content in pork meat by UVB biofortification.

MLA

Neill, H. R., et al. “Improving Vitamin D Content in Pork Meat by UVB Biofortification.” Meat Science, vol. 199, May 2023, p. 109115. EBSCOhost, https://doi.org/10.1016/j.meatsci.2023.109115.

APA

Neill, H. R., Gill, C. I. R., McDonald, E. J., McMurray, R., McRoberts, W. C., Loy, R., White, A., Little, R., Muns, R., Rosbotham, E. J., O’Neill, U., Smyth, S., & Pourshahidi, L. K. (2023). Improving vitamin D content in pork meat by UVB biofortification. Meat Science, 199, 109115. https://doi.org/10.1016/j.meatsci.2023.109115

Chicago

Neill, H R, C I R Gill, E J McDonald, R McMurray, W C McRoberts, R Loy, A White, et al. 2023. “Improving Vitamin D Content in Pork Meat by UVB Biofortification.” Meat Science 199 (May): 109115. doi:10.1016/j.meatsci.2023.109115.