APA (7th ed.) Citation

Ma, Q., Hamid, N., Oey, I., Kantono, K., & Farouk, M. (2020). The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. MDPI AG.

Chicago Style (17th ed.) Citation

Ma, Qianli, Nazimah Hamid, Indrawati Oey, Kevin Kantono, and Mustafa Farouk. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. MDPI AG, 2020.

MLA (9th ed.) Citation

Ma, Qianli, et al. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. MDPI AG, 2020.