APA (7th ed.) Citation

Douglas, S. L., Barrazueta-Coredero, R. J., Bernardez-Morales, G. M., Gilmore, N. E., Barahona-Dominguez, L. S., Cho, S., & Sawyer, J. T. Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops. MDPI AG.

Chicago Style (17th ed.) Citation

Douglas, Savannah L., Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho, and Jason T. Sawyer. Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops. MDPI AG.

MLA (9th ed.) Citation

Douglas, Savannah L., et al. Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops. MDPI AG.