Functionality of High and Low Voltage Electrically Stimulated Beef Chilled Under Moderate and Rapid Chilling Regimes

MLA

Gariepy, C., et al. “Functionality of High and Low Voltage Electrically Stimulated Beef Chilled Under Moderate and Rapid Chilling Regimes.” Meat Science, vol. 39, no. 2, Jan. 1995, p. 301. EBSCOhost, https://doi.org/10.1016/0309-1740(94)P1831-F.

APA

Gariepy, C., Delaquis, P. J., Aalhus, J. L., & Robertson, M. (1995). Functionality of High and Low Voltage Electrically Stimulated Beef Chilled Under Moderate and Rapid Chilling Regimes. Meat Science, 39(2), 301. https://doi.org/10.1016/0309-1740(94)P1831-F

Chicago

Gariepy, C., P. J. Delaquis, J. L. Aalhus, and M. Robertson. 1995. “Functionality of High and Low Voltage Electrically Stimulated Beef Chilled Under Moderate and Rapid Chilling Regimes.” Meat Science 39 (2): 301. doi:10.1016/0309-1740(94)P1831-F.