Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat

MLA

Ana Coto-Montes, et al. “Identification of Biomarkers of Meat Tenderisation and Its Use for Early Classification of Asturian Beef into Fast and Late Tenderising Meat.” Journal of the Science of Food and Agriculture, vol. 92, Apr. 2012, pp. 2727–40. EBSCOhost, https://doi.org/10.1002/jsfa.5701.

APA

Ana Coto-Montes, Verónica Sierra, Mamen Oliván, Ignacio Vega-Naredo, Koldo Osoro, Verónica Fernández-Suárez, Marina García-Macia, Pepa Rodríguez-Colunga, & Pedro Castro. (2012). Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat. Journal of the Science of Food and Agriculture, 92, 2727–2740. https://doi.org/10.1002/jsfa.5701

Chicago

Ana Coto-Montes, Verónica Sierra, Mamen Oliván, Ignacio Vega-Naredo, Koldo Osoro, Verónica Fernández-Suárez, Marina García-Macia, Pepa Rodríguez-Colunga, and Pedro Castro. 2012. “Identification of Biomarkers of Meat Tenderisation and Its Use for Early Classification of Asturian Beef into Fast and Late Tenderising Meat.” Journal of the Science of Food and Agriculture 92 (April): 2727–40. doi:10.1002/jsfa.5701.