APA (7th ed.) Citation

KR, A., SE, N., & JS, D. (2015). Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations. Meat science, 110, 1. https://doi.org/10.1016/j.meatsci.2015.06.003

Chicago Style (17th ed.) Citation

KR, Adams, Niebuhr SE, and Dickson JS. "Dissolved Carbon Dioxide and Oxygen Concentrations in Purge of Vacuum-packaged Pork Chops and the Relationship to Shelf Life and Models for Estimating Microbial Populations." Meat Science 110 (2015): 1. https://doi.org/10.1016/j.meatsci.2015.06.003.

MLA (9th ed.) Citation

KR, Adams, et al. "Dissolved Carbon Dioxide and Oxygen Concentrations in Purge of Vacuum-packaged Pork Chops and the Relationship to Shelf Life and Models for Estimating Microbial Populations." Meat Science, vol. 110, 2015, p. 1, https://doi.org/10.1016/j.meatsci.2015.06.003.