Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes

MLA

V, Russo, et al. “Investigation of Candidate Genes for Meat Quality in Dry-Cured Ham Production: The Porcine Cathepsin B (CTSB) and Cystatin B (CSTB) Genes.” Animal Genetics, vol. 33, no. 2, June 2002. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.pmid..........174a7db61b062bf2bbc5c785d9aeb6a8&authtype=sso&custid=ns315887.

APA

V, R., L, F., R, D., L, N. C., M, C., L, B., R, V., & M, Y. (2002). Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes. Animal Genetics, 33(2).

Chicago

V, Russo, Fontanesi L, Davoli R, Nanni Costa L, Cagnazzo M, Buttazzoni L, Virgili R, and Yerle M. 2002. “Investigation of Candidate Genes for Meat Quality in Dry-Cured Ham Production: The Porcine Cathepsin B (CTSB) and Cystatin B (CSTB) Genes.” Animal Genetics 33 (2). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.pmid..........174a7db61b062bf2bbc5c785d9aeb6a8&authtype=sso&custid=ns315887.