APA (7th ed.) Citation

Tao, F., Peng, Y., Li, Y., Chao, K., & Dhakal, S. (2012). Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique. Meat science, 90(3), 851-857. https://doi.org/10.1016/j.meatsci.2011.11.028

Chicago Style (17th ed.) Citation

Tao, Feifei, Yankun Peng, Yongyu Li, Kuanglin Chao, and Sagar Dhakal. "Simultaneous Determination of Tenderness and Escherichia Coli Contamination of Pork Using Hyperspectral Scattering Technique." Meat Science 90, no. 3 (2012): 851-857. https://doi.org/10.1016/j.meatsci.2011.11.028.

MLA (9th ed.) Citation

Tao, Feifei, et al. "Simultaneous Determination of Tenderness and Escherichia Coli Contamination of Pork Using Hyperspectral Scattering Technique." Meat Science, vol. 90, no. 3, 2012, pp. 851-857, https://doi.org/10.1016/j.meatsci.2011.11.028.