APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

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

MLA (8th ed.) Citation

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.