Mohammed, H.O.; O’Grady, M.N.; O’Sullivan, M.G.; Hamill, R.M.; Kilcawley, K.N.; Kerry, J.P.
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. Foods 2022, 11, 1522.
https://doi.org/10.3390/foods11101522
AMA Style
Mohammed HO, O’Grady MN, O’Sullivan MG, Hamill RM, Kilcawley KN, Kerry JP.
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. Foods. 2022; 11(10):1522.
https://doi.org/10.3390/foods11101522
Chicago/Turabian Style
Mohammed, Halimah O., Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, and Joseph P. Kerry.
2022. "Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages" Foods 11, no. 10: 1522.
https://doi.org/10.3390/foods11101522
APA Style
Mohammed, H. O., O’Grady, M. N., O’Sullivan, M. G., Hamill, R. M., Kilcawley, K. N., & Kerry, J. P.
(2022). Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. Foods, 11(10), 1522.
https://doi.org/10.3390/foods11101522