APA (7th ed.) Citation

dos Santos, J. C., Guimarães, A. S., Bueno, L. O., Carmo, L. R. d., da Silveira, M. C. T., Ramos, A. d. L. S., . . . Ramos, E. M. (2026). "Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef. Journal of Food Science (John Wiley & Sons, Inc.), 91(4), 1. https://doi.org/10.1111/1750-3841.71029

Chicago Style (17th ed.) Citation

dos Santos, Jean Carlos, Angélica Sousa Guimarães, Lethicia Olímpio Bueno, Lorrany Ramos do Carmo, Márcia Cristina Teixeira da Silveira, Alcinéia de Lemos Souza Ramos, Leandro Sâmia Lopes, and Eduardo Mendes Ramos. ""Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef." Journal of Food Science (John Wiley & Sons, Inc.) 91, no. 4 (2026): 1. https://doi.org/10.1111/1750-3841.71029.

MLA (9th ed.) Citation

dos Santos, Jean Carlos, et al. ""Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef." Journal of Food Science (John Wiley & Sons, Inc.), vol. 91, no. 4, 2026, p. 1, https://doi.org/10.1111/1750-3841.71029.