Juárez, M.; Lam, S.; Bohrer, B.M.; Dugan, M.E.R.; Vahmani, P.; Aalhus, J.; Juárez, A.; López-Campos, O.; Prieto, N.; Segura, J.
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods 2021, 10, 872.
https://doi.org/10.3390/foods10040872
AMA Style
Juárez M, Lam S, Bohrer BM, Dugan MER, Vahmani P, Aalhus J, Juárez A, López-Campos O, Prieto N, Segura J.
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods. 2021; 10(4):872.
https://doi.org/10.3390/foods10040872
Chicago/Turabian Style
Juárez, Manuel, Stephanie Lam, Benjamin M. Bohrer, Michael E. R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto, and Jose Segura.
2021. "Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies" Foods 10, no. 4: 872.
https://doi.org/10.3390/foods10040872
APA Style
Juárez, M., Lam, S., Bohrer, B. M., Dugan, M. E. R., Vahmani, P., Aalhus, J., Juárez, A., López-Campos, O., Prieto, N., & Segura, J.
(2021). Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods, 10(4), 872.
https://doi.org/10.3390/foods10040872