Bakker, C., Underwood, K., Grubbs, J. K., & Blair, A. (2021). Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color. Foods.
Citación estilo ChicagoBakker, Christina, Keith Underwood, Judson Kyle Grubbs, and Amanda Blair. "Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color." Foods 2021.
Cita MLABakker, Christina, Keith Underwood, Judson Kyle Grubbs, and Amanda Blair. "Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color." Foods 2021.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.