Leal-Ramos, M.Y.; Alarcón-Rojo, A.D.; Gutiérrez-Méndez, N.; Mújica-Paz, H.; RodrÃguez-Almeida, F.; Quintero-Ramos, A.
Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods 2018, 7, 74.
https://doi.org/10.3390/foods7050074
AMA Style
Leal-Ramos MY, Alarcón-Rojo AD, Gutiérrez-Méndez N, Mújica-Paz H, RodrÃguez-Almeida F, Quintero-Ramos A.
Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods. 2018; 7(5):74.
https://doi.org/10.3390/foods7050074
Chicago/Turabian Style
Leal-Ramos, Martha Y., Alma D. Alarcón-Rojo, Néstor Gutiérrez-Méndez, Hugo Mújica-Paz, Felipe RodrÃguez-Almeida, and Armando Quintero-Ramos.
2018. "Improving Cull Cow Meat Quality Using Vacuum Impregnation" Foods 7, no. 5: 74.
https://doi.org/10.3390/foods7050074
APA Style
Leal-Ramos, M. Y., Alarcón-Rojo, A. D., Gutiérrez-Méndez, N., Mújica-Paz, H., RodrÃguez-Almeida, F., & Quintero-Ramos, A.
(2018). Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods, 7(5), 74.
https://doi.org/10.3390/foods7050074