PubAg

Main content area

MLA

Morton, James D, et al. "High Pressure Processing Improves the Tenderness and Quality of Hot-boned Beef." Meat science, v. 133, pp. 69-74. doi: 10.1016/j.meatsci.2017.06.005

APA

Morton, J. D, Pearson, R. Grant, Lee, H. Y.-Y, Smithson, S., Mason, S. L, & Bickerstaffe, R. (2017). High pressure processing improves the tenderness and quality of hot-boned beef. Meat science, 133, 69-74. doi: 10.1016/j.meatsci.2017.06.005

Chicago

Morton, James D., R. Grant Pearson, Hannah Y.-Y Lee, Stephanie Smithson, Susan L Mason, and Roy Bickerstaffe. "High pressure processing improves the tenderness and quality of hot-boned beef" Meat science 133, 1 (2017): 69-74. doi: 10.1016/j.meatsci.2017.06.005