APA (7th ed.) Citation

Smaldone, G., Marrone, R., Vollano, L., Peruzy, M. F., Barone, C. M. A., Ambrosio, R. L., & Anastasio, A. (2019). Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Italian Journal of Food Safety, 8(3), 131. https://doi.org/10.4081/ijfs.2019.8100

Chicago Style (17th ed.) Citation

Smaldone, Giorgio, Raffaele Marrone, Lucia Vollano, Maria Francesca Peruzy, Carmela Maria Assunta Barone, Rosa Luisa Ambrosio, and Aniello Anastasio. "Microbiological, Rheological and Physical-chemical Characteristics of Bovine Meat Subjected to a Prolonged Ageing Period." Italian Journal of Food Safety 8, no. 3 (2019): 131. https://doi.org/10.4081/ijfs.2019.8100.

MLA (9th ed.) Citation

Smaldone, Giorgio, et al. "Microbiological, Rheological and Physical-chemical Characteristics of Bovine Meat Subjected to a Prolonged Ageing Period." Italian Journal of Food Safety, vol. 8, no. 3, 2019, p. 131, https://doi.org/10.4081/ijfs.2019.8100.