APA (7th ed.) Citation

Alfaifi, B. M., Al-Ghamdi, S., Othman, M. B., Hobani, A. I., & Suliman, G. M. (2023). Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review. Foods, 12(13), 2564. https://doi.org/10.3390/foods12132564

Chicago Style (17th ed.) Citation

Alfaifi, Bandar M., Saleh Al-Ghamdi, Moath B. Othman, Ali I. Hobani, and Gamaleldin M. Suliman. "Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review." Foods 12, no. 13 (2023): 2564. https://doi.org/10.3390/foods12132564.

MLA (9th ed.) Citation

Alfaifi, Bandar M., et al. "Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review." Foods, vol. 12, no. 13, 2023, p. 2564, https://doi.org/10.3390/foods12132564.