APA (7th ed.) Citation

Kawamura, K., Ma, D., Ahn, D., Seo, H., Hogan, V., Stephens, L., . . . Kang, I. The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes. Elsevier.

Chicago Style (17th ed.) Citation

Kawamura, K., D. Ma, D.U Ahn, H.-S Seo, V. Hogan, L.N Stephens, J. Moallem, J.W Jin, and I. Kang. The Combination of Hot Water Spray and Subzero Saline Chilling Improved Chilling Efficiency, Meat Quality, and Sensory Attributes. Elsevier.

MLA (9th ed.) Citation

Kawamura, K., et al. The Combination of Hot Water Spray and Subzero Saline Chilling Improved Chilling Efficiency, Meat Quality, and Sensory Attributes. Elsevier.