Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers1.

MLA

de Faria Vilella, Gustavo, et al. “Effects of Combined Wet- and Dry-Aging Techniques on the Physicochemical and Sensory Attributes of Beef Ribeye Steaks from Grain-Fed Crossbred Zebu Steers1.” Canadian Journal of Animal Science, vol. 99, no. 3, Sept. 2019, pp. 497–504. EBSCOhost, https://doi.org/10.1139/cjas-2018-0127.

APA

de Faria Vilella, G., Gomes, C. L., Battaglia, C. T., Pacheco, M. T. B., da Silva, V. S. N., Rodas-González, A., & Pflanzer, S. B. (2019). Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers1. Canadian Journal of Animal Science, 99(3), 497–504. https://doi.org/10.1139/cjas-2018-0127

Chicago

de Faria Vilella, Gustavo, Carolina Lugnani Gomes, Christian Timich Battaglia, Maria Teresa Bertoldo Pacheco, Vera Sônia Nunes da Silva, Argenis Rodas-González, and Sérgio Bertelli Pflanzer. 2019. “Effects of Combined Wet- and Dry-Aging Techniques on the Physicochemical and Sensory Attributes of Beef Ribeye Steaks from Grain-Fed Crossbred Zebu Steers1.” Canadian Journal of Animal Science 99 (3): 497–504. doi:10.1139/cjas-2018-0127.