Cita APA (7a ed.)

Nikola1, Č., Nedjeljko, K., Silvana, S., Nevena, I., Branko, S., Miloš, P., & Vlado, T. (2016). The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat. Sciendo.

Cita Chicago Style (17a ed.)

Nikola1, Čobanović, Karabasil Nedjeljko, Stajković Silvana, Ilić Nevena, Suvajdžić Branko, Petrović Miloš, y Teodorović Vlado. The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat. Sciendo, 2016.

Cita MLA (8a ed.)

Nikola1, Čobanović, et al. The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat. Sciendo, 2016.