APA

Wulf D. M., Page J. K., . (20001219). Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. : Journal of animal science.

Chicago

Wulf D M, Page J K, . 20001219. Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. : Journal of animal science.

Harvard

Wulf D. M., Page J. K., . (20001219). Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. : Journal of animal science.

MLA

Wulf D M, Page J K, . Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. : Journal of animal science. 20001219.