APA (7th ed.) Citation

Iheagwara, M. C., Okonkwo, T. M., Ofoedu, C. E., Shorstkii, I., & Okpala, C. O. R. (2021). Rheological, sensorial, and textural properties of ingredient-mix based dried beef product (Kilishi). Meat Technology, 62(1), 14. https://doi.org/10.18485/meattech.2021.62.1.2

Chicago Style (17th ed.) Citation

Iheagwara, Marcquin C., Thomas M. Okonkwo, Chigozie E. Ofoedu, Ivan Shorstkii, and Charles Odilichukwu R. Okpala. "Rheological, Sensorial, and Textural Properties of Ingredient-mix Based Dried Beef Product (Kilishi)." Meat Technology 62, no. 1 (2021): 14. https://doi.org/10.18485/meattech.2021.62.1.2.

MLA (9th ed.) Citation

Iheagwara, Marcquin C., et al. "Rheological, Sensorial, and Textural Properties of Ingredient-mix Based Dried Beef Product (Kilishi)." Meat Technology, vol. 62, no. 1, 2021, p. 14, https://doi.org/10.18485/meattech.2021.62.1.2.