Manalo, M. R., & Gabriel, A. A. (2020). Influence of antemortem and slaughtering practices on the pH of pork and chicken meats.
Cita Chicago (17th ed.)Manalo, Monica R., i Alonzo A. Gabriel. Influence of Antemortem and Slaughtering Practices on the PH of Pork and Chicken Meats. 2020.
Cita MLA (9th ed.)Manalo, Monica R., i Alonzo A. Gabriel. Influence of Antemortem and Slaughtering Practices on the PH of Pork and Chicken Meats. 2020.
Atenció: Aquestes cites poden no estar 100% correctes.