APA (7th ed.) Citation

Zhou, F., Dong, H., Shao, J., Zhang, J., & Liu, D. (2018). Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Animal science journal, 89(4), 695-702. https://doi.org/10.1111/asj.12971

Chicago Style (17th ed.) Citation

Zhou, Fen, Hui Dong, Jun‐Hua Shao, Jun‐Long Zhang, and Deng‐Yong Liu. "Effect of Chopping Time and Heating on 1 H Nuclear Magnetic Resonance and Rheological Behavior of Meat Batter Matrix." Animal Science Journal 89, no. 4 (2018): 695-702. https://doi.org/10.1111/asj.12971.

MLA (9th ed.) Citation

Zhou, Fen, et al. "Effect of Chopping Time and Heating on 1 H Nuclear Magnetic Resonance and Rheological Behavior of Meat Batter Matrix." Animal Science Journal, vol. 89, no. 4, 2018, pp. 695-702, https://doi.org/10.1111/asj.12971.