APA (7th ed.) Citation

CC, C., F, N., JS, D., AM, S., SA, D., GA, M., . . . JM, G. (2025). Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability. Meat science, 226, 109833. https://doi.org/10.1016/j.meatsci.2025.109833

Chicago Style (17th ed.) Citation

CC, Catrett, Nasiu F, Drouillard JS, Stelzleni AM, Devane SA, McKinney GA, Li X, Alambarrio DA, and Gonzalez JM. "Utilizing Flaxseed and Microalgae (Nannochloropsis Oculata; Great O Plus) to Enhance Beef Omega-3 Content: Effects on 90/10 Round and 80/20 Chuck Ground Beef Patty Fatty Acid Composition, Color Stability, and Palatability." Meat Science 226 (2025): 109833. https://doi.org/10.1016/j.meatsci.2025.109833.

MLA (9th ed.) Citation

CC, Catrett, et al. "Utilizing Flaxseed and Microalgae (Nannochloropsis Oculata; Great O Plus) to Enhance Beef Omega-3 Content: Effects on 90/10 Round and 80/20 Chuck Ground Beef Patty Fatty Acid Composition, Color Stability, and Palatability." Meat Science, vol. 226, 2025, p. 109833, https://doi.org/10.1016/j.meatsci.2025.109833.