Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations

MLA

Shanks, B. C., et al. “Increasing Tenderness of Beef Round and Sirloin Muscles through Prerigor Skeletal Separations.” Journal of Animal Science, vol. 80, no. 1, Jan. 2002, p. 123. 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=edsggo&AN=edsgcl.82803929&authtype=sso&custid=ns315887.

APA

Shanks, B. C., Wulf, D. M., Reuter, B. J., & Maddock, R. J. (2002). Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations. Journal of Animal Science, 80(1), 123.

Chicago

Shanks, B.C., D.M. Wulf, B.J. Reuter, and R.J. Maddock. 2002. “Increasing Tenderness of Beef Round and Sirloin Muscles through Prerigor Skeletal Separations.” Journal of Animal Science 80 (1): 123. 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=edsggo&AN=edsgcl.82803929&authtype=sso&custid=ns315887.