APA (7th ed.) Citation

H, J., SC, Y., H, Z., W, W., KC, L., & Y, Y. (2018). Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging. Meat science, 139, 82. https://doi.org/10.1016/j.meatsci.2018.01.013

Chicago Style (17th ed.) Citation

H, Jiang, Yoon SC, Zhuang H, Wang W, Lawrence KC, and Yang Y. "Tenderness Classification of Fresh Broiler Breast Fillets Using Visible and Near-infrared Hyperspectral Imaging." Meat Science 139 (2018): 82. https://doi.org/10.1016/j.meatsci.2018.01.013.

MLA (9th ed.) Citation

H, Jiang, et al. "Tenderness Classification of Fresh Broiler Breast Fillets Using Visible and Near-infrared Hyperspectral Imaging." Meat Science, vol. 139, 2018, p. 82, https://doi.org/10.1016/j.meatsci.2018.01.013.