APA (7th ed.) Citation

S, S., A, T., D, G., P, C., S, F., A, C., . . . L, G. (2024). Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. Food research international (Ottawa, Ont.), 188, 114450. https://doi.org/10.1016/j.foodres.2024.114450

Chicago Style (17th ed.) Citation

S, Schiavon, Toscano A, Giannuzzi D, Carnier P, Faggion S, Cecchinato A, Malgwi IH, Halas V, and Gallo L. "Effects of Slaughter Weight and Backfat Depth on Trimming, Curing, and Deboning Losses and Quality Traits of Italian Dry-cured Ham." Food Research International (Ottawa, Ont.) 188 (2024): 114450. https://doi.org/10.1016/j.foodres.2024.114450.

MLA (9th ed.) Citation

S, Schiavon, et al. "Effects of Slaughter Weight and Backfat Depth on Trimming, Curing, and Deboning Losses and Quality Traits of Italian Dry-cured Ham." Food Research International (Ottawa, Ont.), vol. 188, 2024, p. 114450, https://doi.org/10.1016/j.foodres.2024.114450.