Correale, K. K. (1986). The effect of marbling and subcutaneous fat on the microbiological and sensory characteristics of beef strip loin steaks. [publisher not identified].
Chicago Style (17th ed.) CitationCorreale, Karen Kross. The Effect of Marbling and Subcutaneous Fat on the Microbiological and Sensory Characteristics of Beef Strip Loin Steaks. [Place of publication not identified]: [publisher not identified], 1986.
MLA (9th ed.) CitationCorreale, Karen Kross. The Effect of Marbling and Subcutaneous Fat on the Microbiological and Sensory Characteristics of Beef Strip Loin Steaks. [publisher not identified], 1986.
Warning: These citations may not always be 100% accurate.