APA (7th ed.) Citation

Cauble, R. N., Ball, J. J., Zorn, V. E., Reyes, T. M., Wagoner, M. P., Coursen, M. M., . . . Sawyer, J. T. (2021). Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures. MDPI AG.

Chicago Style (17th ed.) Citation

Cauble, Reagan N., Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple, and Jason T. Sawyer. Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures. MDPI AG, 2021.

MLA (9th ed.) Citation

Cauble, Reagan N., et al. Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures. MDPI AG, 2021.