"Chikuni, K. (. I. o. L. a. G. S., Sasaki, K., Emori, T., Iwaki, F., Tani, F., Nakajima, I., . . . Mitsumoto, M. (2002). Effect of cooking on the taste- and flavor-related compounds in pork. Japanese Journal of Swine Science (Japan), 39(3), 191-199. https://doi.org/10.5938/youton.39.191
Chicago Style (17th ed.) Citation"Chikuni, K. (National Inst. of Livestock and Grassland Science, K. Sasaki, T. Emori, F. Iwaki, F. Tani, I. Nakajima, S. Muroya, and M. Mitsumoto. "Effect of Cooking on the Taste- and Flavor-related Compounds in Pork." Japanese Journal of Swine Science (Japan) 39, no. 3 (2002): 191-199. https://doi.org/10.5938/youton.39.191.
MLA (9th ed.) Citation"Chikuni, K. (National Inst. of Livestock and Grassland Science, et al. "Effect of Cooking on the Taste- and Flavor-related Compounds in Pork." Japanese Journal of Swine Science (Japan), vol. 39, no. 3, 2002, pp. 191-199, https://doi.org/10.5938/youton.39.191.