PubAg

Main content area

MLA

Egelandsdal, B, et al. "Autofluorescence Quantifies Collagen In Sausage Batters with a Large Variation In Myoglobin Content." Meat science, v. 69,.1 pp. 35-46. doi: 10.1016/j.meatsci.2004.06.004

APA

Egelandsdal, B., Dingstad, G., Togersen, G., Lundby, F., & Langsrud, O. (2005). Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content. Meat science, 69, 35-46. doi: 10.1016/j.meatsci.2004.06.004

Chicago

Egelandsdal, B., G Dingstad, G Togersen, F Lundby, and O Langsrud. "Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content" Meat science 69, no. 1 (2005): 35-46. doi: 10.1016/j.meatsci.2004.06.004