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Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD. Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods. 2021; 10(8):1936. https://doi.org/10.3390/foods10081936

Naqvi, Zahra B., Peter C. Thomson, Michael A. Campbell, Sajid Latif, Jerrad F. Legako, David M. McGill, Peter C. Wynn, Michael A. Friend, and Robyn D. Warner. 2021. "Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking" Foods 10, no. 8: 1936. https://doi.org/10.3390/foods10081936

Naqvi, Z. B., Thomson, P. C., Campbell, M. A., Latif, S., Legako, J. F., McGill, D. M., Wynn, P. C., Friend, M. A., & Warner, R. D. (2021). Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods, 10(8), 1936. https://doi.org/10.3390/foods10081936