APA (7th ed.) Citation

Schiavon, S., Toscano, A., Giannuzzi, D., Carnier, P., Faggion, S., Cecchinato, A., . . . Gallo, L. (2024). Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. Food Research International, 188, N.PAG. https://doi.org/10.1016/j.foodres.2024.114450

Chicago Style (17th ed.) Citation

Schiavon, Stefano, Alessandro Toscano, Diana Giannuzzi, Paolo Carnier, Sara Faggion, Alessio Cecchinato, Isaac Hyeladi Malgwi, Veronika Halas, and Luigi Gallo. "Effects of Slaughter Weight and Backfat Depth on Trimming, Curing, and Deboning Losses and Quality Traits of Italian Dry-cured Ham." Food Research International 188 (2024): N.PAG. https://doi.org/10.1016/j.foodres.2024.114450.

MLA (9th ed.) Citation

Schiavon, Stefano, et al. "Effects of Slaughter Weight and Backfat Depth on Trimming, Curing, and Deboning Losses and Quality Traits of Italian Dry-cured Ham." Food Research International, vol. 188, 2024, p. N.PAG, https://doi.org/10.1016/j.foodres.2024.114450.