Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

MLA

Brittany A. Olson, et al. “Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness.” Meat and Muscle Biology, vol. 3, no. 1, Oct. 2019. EBSCOhost, https://doi.org/10.22175/mmb2019.07.0022.

APA

Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, & Travis O’Quinn. (2019). Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness. Meat and Muscle Biology, 3(1). https://doi.org/10.22175/mmb2019.07.0022

Chicago

Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, and Travis O’Quinn. 2019. “Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness.” Meat and Muscle Biology 3 (1). doi:10.22175/mmb2019.07.0022.