Sullivan, D. R. (1988). Fatty acid composition of retail cuts trimmed to different external fat levels from choice, select, and standard beef grade carcasses. [publisher not identified].
Chicago Style (17th ed.) CitationSullivan, Dana Renee. Fatty Acid Composition of Retail Cuts Trimmed to Different External Fat Levels from Choice, Select, and Standard Beef Grade Carcasses. [Place of publication not identified]: [publisher not identified], 1988.
MLA (9th ed.) CitationSullivan, Dana Renee. Fatty Acid Composition of Retail Cuts Trimmed to Different External Fat Levels from Choice, Select, and Standard Beef Grade Carcasses. [publisher not identified], 1988.
Warning: These citations may not always be 100% accurate.