Terlouw, E.M.C.; Picard, B.; Deiss, V.; Berri, C.; Hocquette, J.-F.; Lebret, B.; Lefèvre, F.; Hamill, R.; Gagaoua, M.
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods 2021, 10, 84.
https://doi.org/10.3390/foods10010084
AMA Style
Terlouw EMC, Picard B, Deiss V, Berri C, Hocquette J-F, Lebret B, Lefèvre F, Hamill R, Gagaoua M.
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods. 2021; 10(1):84.
https://doi.org/10.3390/foods10010084
Chicago/Turabian Style
Terlouw, E. M. Claudia, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill, and Mohammed Gagaoua.
2021. "Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys" Foods 10, no. 1: 84.
https://doi.org/10.3390/foods10010084
APA Style
Terlouw, E. M. C., Picard, B., Deiss, V., Berri, C., Hocquette, J.-F., Lebret, B., Lefèvre, F., Hamill, R., & Gagaoua, M.
(2021). Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods, 10(1), 84.
https://doi.org/10.3390/foods10010084