APA (7th ed.) Citation

Polidori, P., Antonini, M., Torres, D., Beghelli, D., & Renieri, C. (2007). Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat. Meat Science, 77(4), 599. https://doi.org/10.1016/j.meatsci.2007.05.011

Chicago Style (17th ed.) Citation

Polidori, P., M. Antonini, D. Torres, D. Beghelli, and C. Renieri. "Tenderness Evaluation and Mineral Levels of Llama (Lama Glama) and Alpaca (Lama Pacos) Meat." Meat Science 77, no. 4 (2007): 599. https://doi.org/10.1016/j.meatsci.2007.05.011.

MLA (9th ed.) Citation

Polidori, P., et al. "Tenderness Evaluation and Mineral Levels of Llama (Lama Glama) and Alpaca (Lama Pacos) Meat." Meat Science, vol. 77, no. 4, 2007, p. 599, https://doi.org/10.1016/j.meatsci.2007.05.011.