López-Pedrouso, M.; Rodríguez-Vázquez, R.; Purriños, L.; Oliván, M.; García-Torres, S.; Sentandreu, M.Á.; Lorenzo, J.M.; Zapata, C.; Franco, D.
Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time. Foods 2020, 9, 176.
https://doi.org/10.3390/foods9020176
AMA Style
López-Pedrouso M, Rodríguez-Vázquez R, Purriños L, Oliván M, García-Torres S, Sentandreu MÁ, Lorenzo JM, Zapata C, Franco D.
Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time. Foods. 2020; 9(2):176.
https://doi.org/10.3390/foods9020176
Chicago/Turabian Style
López-Pedrouso, María, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata, and Daniel Franco.
2020. "Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time" Foods 9, no. 2: 176.
https://doi.org/10.3390/foods9020176
APA Style
López-Pedrouso, M., Rodríguez-Vázquez, R., Purriños, L., Oliván, M., García-Torres, S., Sentandreu, M. Á., Lorenzo, J. M., Zapata, C., & Franco, D.
(2020). Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time. Foods, 9(2), 176.
https://doi.org/10.3390/foods9020176