APA

Parsons A. N., VanOverbeke D. L., Goad C. L. & Mireles DeWitt C. A. (20110929). Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. : Journal of food science.

Chicago

Parsons A N, VanOverbeke D L, Goad C L and Mireles DeWitt C A. 20110929. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. : Journal of food science.

Harvard

Parsons A. N., VanOverbeke D. L., Goad C. L. and Mireles DeWitt C. A. (20110929). Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. : Journal of food science.

MLA

Parsons A N, VanOverbeke D L, Goad C L and Mireles DeWitt C A. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. : Journal of food science. 20110929.