Cite
Effects of PSE on the quality of cooked hams
MLA
Joseph P. Kerry, et al. “Effects of PSE on the Quality of Cooked Hams.” Meat Science, vol. 64, June 2003, pp. 113–18. EBSCOhost, https://doi.org/10.1016/s0309-1740(02)00117-1.
APA
Joseph P. Kerry, Declan J. Troy, D.J. Buckley, D.J O’Neill, & P. B. Lynch. (2003). Effects of PSE on the quality of cooked hams. Meat Science, 64, 113–118. https://doi.org/10.1016/s0309-1740(02)00117-1
Chicago
Joseph P. Kerry, Declan J. Troy, D.J. Buckley, D.J O’Neill, and P. B. Lynch. 2003. “Effects of PSE on the Quality of Cooked Hams.” Meat Science 64 (June): 113–18. doi:10.1016/s0309-1740(02)00117-1.