Cite

Influence of stewing time on the texture, ultrastructure and <italic>in vitro</italic> digestibility of meat from the yellow‐feathered chicken breed.

MLA

Qi, Jun, et al. “Influence of Stewing Time on the Texture, Ultrastructure and in Vitro Digestibility of Meat from the Yellow‐feathered Chicken Breed.” Animal Science Journal, vol. 89, no. 2, Feb. 2018, pp. 474–82. EBSCOhost, https://doi.org/10.1111/asj.12929.



APA

Qi, J., Li, X., Zhang, W., Wang, H., Zhou, G., & Xu, X. (2018). Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed. Animal Science Journal, 89(2), 474–482. https://doi.org/10.1111/asj.12929



Chicago

Qi, Jun, Xiao Li, Wenwen Zhang, Huhu Wang, Guanghong Zhou, and Xinglian Xu. 2018. “Influence of Stewing Time on the Texture, Ultrastructure and in Vitro Digestibility of Meat from the Yellow‐feathered Chicken Breed.” Animal Science Journal 89 (2): 474–82. doi:10.1111/asj.12929.