APA (7th ed.) Citation

Rant, W., Radzik-Rant, A., Świątek, M., Niżnikowski, R., Ślęzak, M., Szymańska, Ż., & Morales-Villavicencio, A. (2019). The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle. Emirates Journal of Food & Agriculture (EJFA), 31(2), 118. https://doi.org/10.9755/ejfa.2019.v31.i2.1914

Chicago Style (17th ed.) Citation

Rant, Witold, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Magdalena Ślęzak, Żaneta Szymańska, and Anna Morales-Villavicencio. "The Effect of Cooking Method on the Physico-chemical Characteristics and Fatty Acid Composition in Lamb Longissimus Dorsi Muscle." Emirates Journal of Food & Agriculture (EJFA) 31, no. 2 (2019): 118. https://doi.org/10.9755/ejfa.2019.v31.i2.1914.

MLA (9th ed.) Citation

Rant, Witold, et al. "The Effect of Cooking Method on the Physico-chemical Characteristics and Fatty Acid Composition in Lamb Longissimus Dorsi Muscle." Emirates Journal of Food & Agriculture (EJFA), vol. 31, no. 2, 2019, p. 118, https://doi.org/10.9755/ejfa.2019.v31.i2.1914.