Kawata, K.; Giotto, F.M.; de Mello, A.S.; Kingery, T.; Silva, L.H.P.
Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters. Foods 2023, 12, 3775.
https://doi.org/10.3390/foods12203775
AMA Style
Kawata K, Giotto FM, de Mello AS, Kingery T, Silva LHP.
Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters. Foods. 2023; 12(20):3775.
https://doi.org/10.3390/foods12203775
Chicago/Turabian Style
Kawata, Kentaro, Francine M. Giotto, Amilton S. de Mello, Thomas Kingery, and Luiz H. P. Silva.
2023. "Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters" Foods 12, no. 20: 3775.
https://doi.org/10.3390/foods12203775
APA Style
Kawata, K., Giotto, F. M., de Mello, A. S., Kingery, T., & Silva, L. H. P.
(2023). Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters. Foods, 12(20), 3775.
https://doi.org/10.3390/foods12203775