APA (7th ed.) Citation

Wojtasik-Kalinowska, I., Farmer, L. J., Hagan, T. D. J., Gordon, A. W., Polkinghorne, R., Pogorzelski, G., . . . Poltorak, A. (2024). The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis. Applied Sciences (2076-3417), 14(11), 4477. https://doi.org/10.3390/app14114477

Chicago Style (17th ed.) Citation

Wojtasik-Kalinowska, Iwona, Linda J. Farmer, Terence D. J. Hagan, Alan W. Gordon, Rod Polkinghorne, Grzegorz Pogorzelski, Agnieszka Wierzbicka, and Andrzej Poltorak. "The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis." Applied Sciences (2076-3417) 14, no. 11 (2024): 4477. https://doi.org/10.3390/app14114477.

MLA (9th ed.) Citation

Wojtasik-Kalinowska, Iwona, et al. "The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis." Applied Sciences (2076-3417), vol. 14, no. 11, 2024, p. 4477, https://doi.org/10.3390/app14114477.