APA (7th ed.) Citation

Jónás, G., Visy, A., Dalmadi, I., Majzinger, K., Krzyzewsky, N., Barkó, A., . . . Friedrich, L. Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. MDPI AG.

Chicago Style (17th ed.) Citation

Jónás, Gábor, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, and László Friedrich. Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. MDPI AG.

MLA (9th ed.) Citation

Jónás, Gábor, et al. Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. MDPI AG.