Bohac, J. J. (1987). Sensory and physical characteristics of reduced sodium, chunked and formed hams from hot-processed, electrically stimulated pork carcasses. [publisher not identified].
Chicago Style (17th ed.) CitationBohac, Joseph John. Sensory and Physical Characteristics of Reduced Sodium, Chunked and Formed Hams from Hot-processed, Electrically Stimulated Pork Carcasses. [Place of publication not identified]: [publisher not identified], 1987.
MLA (9th ed.) CitationBohac, Joseph John. Sensory and Physical Characteristics of Reduced Sodium, Chunked and Formed Hams from Hot-processed, Electrically Stimulated Pork Carcasses. [publisher not identified], 1987.
Warning: These citations may not always be 100% accurate.