APA (7th ed.) Citation

Legako, J. F., McKillip, K. V., Vierck, K. R., & O'Quinn, T. (2019, August). The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development. Meat and Muscle Biology.

Chicago Style (17th ed.) Citation

Legako, Jerrad F., Kassandra V. McKillip, Kelly R. Vierck, and Travis O'Quinn. "The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development." Meat and Muscle Biology Aug. 2019.

MLA (9th ed.) Citation

Legako, Jerrad F., et al. "The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development." Meat and Muscle Biology, Aug. 2019.