Lipid stability in meat and meat products

MLA

Joseph P. Kerry, et al. “Lipid Stability in Meat and Meat Products.” Meat Science, vol. 49, Jan. 1998, pp. S73–86. EBSCOhost, https://doi.org/10.1016/s0309-1740(98)90039-0.

APA

Joseph P. Kerry, Patrick A. Morrissey, K Galvin, D.J. Buckley, & P.J.A. Sheehy. (1998). Lipid stability in meat and meat products. Meat Science, 49, S73–S86. https://doi.org/10.1016/s0309-1740(98)90039-0

Chicago

Joseph P. Kerry, Patrick A. Morrissey, K Galvin, D.J. Buckley, and P.J.A. Sheehy. 1998. “Lipid Stability in Meat and Meat Products.” Meat Science 49 (January): S73–86. doi:10.1016/s0309-1740(98)90039-0.