EL, U., EM, L., SE, N., CA, F., KJ, P., JS, D., . . . JG, S. (2016). Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? Meat science, 121, 324. https://doi.org/10.1016/j.meatsci.2016.06.022
Chicago Style (17th ed.) CitationEL, Usinger, Larson EM, Niebuhr SE, Fedler CA, Prusa KJ, Dickson JS, Tarté R, and Sebranek JG. "Can Supplemental Nitrate in Cured Meats Be Used as a Means of Increasing Residual and Dietary Nitrate and Subsequent Potential for Physiological Nitric Oxide Without Affecting Product Properties?" Meat Science 121 (2016): 324. https://doi.org/10.1016/j.meatsci.2016.06.022.
MLA (9th ed.) CitationEL, Usinger, et al. "Can Supplemental Nitrate in Cured Meats Be Used as a Means of Increasing Residual and Dietary Nitrate and Subsequent Potential for Physiological Nitric Oxide Without Affecting Product Properties?" Meat Science, vol. 121, 2016, p. 324, https://doi.org/10.1016/j.meatsci.2016.06.022.
