APA (7th ed.) Citation

Melro, E., Antunes, F., Cruz, I., Ramos, P. E., Carvalho, F., & Alves, L. (2020). Morphological, textural and physico-chemical characterization of processed meat products during their shelf life. Food Structure, 26, 100164. https://doi.org/10.1016/j.foostr.2020.100164

Chicago Style (17th ed.) Citation

Melro, Elodie, Filipe Antunes, Inês Cruz, Philippe E. Ramos, Fátima Carvalho, and Luís Alves. "Morphological, Textural and Physico-chemical Characterization of Processed Meat Products During Their Shelf Life." Food Structure 26 (2020): 100164. https://doi.org/10.1016/j.foostr.2020.100164.

MLA (9th ed.) Citation

Melro, Elodie, et al. "Morphological, Textural and Physico-chemical Characterization of Processed Meat Products During Their Shelf Life." Food Structure, vol. 26, 2020, p. 100164, https://doi.org/10.1016/j.foostr.2020.100164.