Ball, J.J.; Wyatt, R.P.; Lambert, B.D.; Smith, H.R.; Reyes, T.M.; Sawyer, J.T.
Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties. Foods 2021, 10, 1971.
https://doi.org/10.3390/foods10091971
AMA Style
Ball JJ, Wyatt RP, Lambert BD, Smith HR, Reyes TM, Sawyer JT.
Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties. Foods. 2021; 10(9):1971.
https://doi.org/10.3390/foods10091971
Chicago/Turabian Style
Ball, Jase J., Ross P. Wyatt, Barry D. Lambert, Hunter R. Smith, Tristan M. Reyes, and Jason T. Sawyer.
2021. "Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties" Foods 10, no. 9: 1971.
https://doi.org/10.3390/foods10091971
APA Style
Ball, J. J., Wyatt, R. P., Lambert, B. D., Smith, H. R., Reyes, T. M., & Sawyer, J. T.
(2021). Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties. Foods, 10(9), 1971.
https://doi.org/10.3390/foods10091971