Salzano, A.; Cotticelli, A.; Marrone, R.; D’Occhio, M.J.; D’Onofrio, N.; Neglia, G.; Ambrosio, R.L.; Balestrieri, M.L.; Campanile, G.
Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat. Vet. Sci. 2021, 8, 66.
https://doi.org/10.3390/vetsci8040066
AMA Style
Salzano A, Cotticelli A, Marrone R, D’Occhio MJ, D’Onofrio N, Neglia G, Ambrosio RL, Balestrieri ML, Campanile G.
Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat. Veterinary Sciences. 2021; 8(4):66.
https://doi.org/10.3390/vetsci8040066
Chicago/Turabian Style
Salzano, Angela, Alessio Cotticelli, Raffaele Marrone, Michael J. D’Occhio, Nunzia D’Onofrio, Gianluca Neglia, Rosa Luisa Ambrosio, Maria Luisa Balestrieri, and Giuseppe Campanile.
2021. "Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat" Veterinary Sciences 8, no. 4: 66.
https://doi.org/10.3390/vetsci8040066
APA Style
Salzano, A., Cotticelli, A., Marrone, R., D’Occhio, M. J., D’Onofrio, N., Neglia, G., Ambrosio, R. L., Balestrieri, M. L., & Campanile, G.
(2021). Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat. Veterinary Sciences, 8(4), 66.
https://doi.org/10.3390/vetsci8040066
